- Prep time
- 35 minutes
- Cook time
- 35 minutes
- 4-6 servings
This aromatic Thai dish features an exotic spice blend, subtle sweetness and just a hint of heat. For a vegan option, simply replace the chicken broth and fish sauce with vegetable broth and liquid aminos.
- 1 cup chicken broth
- 2 cans coconut milk (15 ounces each)
- ¼ cup yellow curry powder
- 1 large carrot, sliced
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 small red onion, julienned
- 1 jalapeño, sliced
- 2 tablespoons fish sauce
- 1½ cups uncooked white rice
- 6 ounces firm tofu
- ¼ cup chopped scallions
- ⅓ cup roasted cashews
In a large sauce pan, combine broth, coconut milk and curry powder. Whisk over medium-high heat until smooth, about 2 minutes.
Add carrot, peppers, onion, jalapeño and fish sauce, and let simmer for 20-25 minutes, until vegetables are tender.
In a medium pot, combine rice with 3 cups of water and bring to a boil. Cover, reduce heat to very low and cook until all water is absorbed, 12-14 minutes.
Add tofu, scallions and cashews to curry, then simmer uncovered 3-5 minutes.
To serve, ladle curry over cooked rice and garnish with additional cashews, jalapeños and scallions.