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Green Curry Coconut Rice with Vegetables and Tofu

What you need: 

2 cups brown jasmine rice
4 cups water
4 carrots, peeled and chopped into thick slices
1/2-1 onion, sliced or chopped
8-10 white mushrooms, sliced
1 jalapeno, diced
salt and pepper, to taste
1 (14 ounce) can coconut milk
1-2 tablespoons green curry paste
1 lime
few splashes no-chicken or vegetable broth
dried basil (or fresh), to taste
1/2 pound extra firm tofu, cubed
1-2 tablespoons vegetable oil (I use olive or safflower)

What you do: 

1. Put water, rice, and some salt in a covered pot to boil, and then reduce heat to low. Let rice cook while you prepare the rest of the dish.
2. Put some water on to boil for steaming vegetables. Add carrots to steamer and steam until just tender. Add onion, mushrooms, and jalapeno, season with salt, and steam until all vegetables are tender to your liking.
3. Add the coconut milk, green curry paste, lime, broth, basil, and salt and pepper to the vegetables, and simmer while you fry the tofu in the oil until golden and firm.
4. After the rice is done, add it, and the tofu, to the vegetables. Stir and adjust seasonings. You may add additional broth if you would like it to be saucier.

Preparation Time: 
45 minutes-1 hour
Cooking Time: 
Recipe Category: 



Kind of toyed with the recipe... initially only added red bell pepper and a touch of cinnamon.

i think i put in too many jalapenos, it was quite spicy SOOOO... i added a bit of peanut butter and it was delicious!!

will probably lay off the jalapenos next time, just to give my mouth a rest.


Yay! I'm so glad you liked it (and had great additions). Gogo curry.  ;)b


It was yummy!


Awww, you did not fail!!!! Old curry paste, huh? I don't think I've ever had any go bad! Thanks for trying, and thanks for the compliments.



Oh AC, I've failed ye. I don't know if I should be reviewing this, 'cause I wrecked it by using curry paste that was too old. The flavour/aroma was way funky. Pleh. :uhoh: But your recipe is solid! I want to try it again! The textures and colours and method were spot-on, and I know it would also taste great with fresh curry paste. Heli is a fool! >:(



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