Let me know what you think! What's your favorite kind of curry?
1 Cup Uncooked Brown Rice
2 Cups Water
2 Tablespoons Green Curry Paste
2 Cans Coconut Milk
1 Cup Water
1 Small Eggplant
1 Cup Green Peas
1 Package Tofu
1 Tablespoon Turmeric
Prep Time: 10 minutes
Cook Time: 30 minutes
Combine the rice and water in a pan. Bring to a boil. Reduce to a simmer for 35-40 minutes or until the water is absorbed.
Chop all of the veggies and tofu into cubes. Press the excess water out of the tofu. Fry the tofu in a skillet or non-stick pan with turmeric until all sides are crispy.
Open the two cans of coconut milk and scoop out the solid cream part at the top and put into a pan over medium heat. Stir until the cream has liquefied and begins to bubble. Add the curry paste and again stir to combine.
Pour the remaining coconut milk into the pan. Add your veggies and tofu and one cup of water. You can add more water depending on how thick you like your curry broth.
Cook until the veggies are soft and ready to eat.
Serve the rice and veggies in two separate bowls. As you are eating add the rice into the veggie bowl to soak up the broth and mix with the veggies - enjoy!