Take-Out Night, Made In: Green Tofu Curry with Creamy Rice

Ingredients:

1 package (14 oz) extra firm tofu, chopped into half inch bite size pieces

2 1/2 tbsp green curry paste (like Thai Kitchen brand)

1 can (14 oz) coconut milk

1 clove garlic, minced

1 tbsp EVOO

1/4 cup frozen peas, thawed

1/4 cup carrots, julienned

1 red bell pepper, julienned

1 tbsp Tamarind (or soy sauce)

2 1/2 cups chicken broth, separated (2 cups for rice, 1/2 cup for curry)

1 cup white, long-grain rice

1 tbsp butter

Directions:

In a medium pot combine rice, chicken broth and pad of butter together. Bring to a boil over high heat. Once boiling, decrease heat to low, cover with lid, and let simmer for 15 minutes, allowing the rice to absorb all of the liquid.

While the rice is cooking heat a large skillet over medium-high heat and add EVOO and garlic. Let garlic sauté until it just becomes fragrant, then add the coconut milk and curry paste. Stir to combine all ingredients - making a lovely light green sauce, then lower heat to medium and let sauce thicken a bit for about 5 minutes.

After sauce has started to thicken, add the tofu, vegetables and chicken broth. Bring to a boil, then reduce heat to low. Let the curry simmer on the stove top for 10 minutes, stirring occasionally. 

Remove the rice from the low heat and stir/fluff with a fork. Using a ladle or large ice cream scoop, gather a cup of rice (you should have about four, one cup servings in the pot) and carefully place the molded ball on your plate. Ladle the green curry around the rice, then sprinkle the thai basil on top of the rice and curry.