2 cups water
1 cup basmati or jasmine rice
2 tablespoons Thai yellow or green curry paste
2 tablespoons peanut oil
1 package of extra firm tofu, cut into 1-inch pieces
4 cups green beans, trimmed and halved (about 12 ounces)
1 medium yellow onion, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 (15 ounce) can unsweetened coconut milk
¼ cup chopped fresh cilantro
¼ cup chopped, unsalted dry-roasted peanuts
1 lime, quartered
1.) Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.
2.) Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes.
3.) Add green beans, onion, bell pepper, and coconut milk. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the vegetables are tender, 8 to 10 minutes.
4.) Pat your tofu dry with a clean dish or paper towel. Pan fry it in a big cast iron skillet. Cook on one side until it’s deeply brown before flipping.
5.) Serve the curry over the rice, topped with tofu, cilantro, peanuts and lime wedges. Enjoy!