Thai Curry with Tofu



  • 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!