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About the Dish

3/4 cup Delta Blues Brown Rice
8 ounces Tofu
5.6 ounces Coconut Milk
1 tablespoon Green Curry Paste
2 ounces Snap Beans
2 packets Turbinado Sugar
1 packet Tamari
5 ounces Radish
2 sprigs Parsley
Per Serving
Calories 640
Total Fat 28 g
Saturated Fat 13 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 970 mg
Total Carbohydrates 74 g
Dietary Fiber 9 g
Sugar 11 g
Protein 20 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.


In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place on high heat, and bring to a boil. Cover, reduce heat to low, and simmer until all liquid has been absorbed and rice is tender, 40-45 minutes.
While rice cooks, prepare your mise en place: Cut tofu into 1/2-inch cubes. Trim snap bean tips, and cut beans into 1-inch lengths. Trim radish tops and tips, and quarter radishes lengthwise. Pick and chop parsley leaves.
Pat tofu dry on paper towel. Heat a small skillet over medium-high heat. Add 1/2 teaspoon vegetable oil. Scatter tofu in a single layer, and cook undisturbed until nicely browned on bottom, about 1 minute. Toss well and cook on the other side until golden, 1-2 minutes more. Toss and cook 1 minute more. Tip out onto a plate, and set aside (reserve pan).
In a saucepan over medium-high heat, bring coconut milk to a gentle boil. Adjust heat to maintain a simmer, and cook until thickened and fragrant, about 2 minutes. Add curry paste (using the full amount will yield a spicy dish; use half or less if you prefer a milder flavor) and cook, stirring and pressing to dissolve the paste into the coconut milk, about 2 minutes. Add tofu, and cook 2 minutes more, stirring occasionally.
Add 1/2 cup water and snap beans, and stir well. Adjust heat to maintain a lively simmer, and cook, stirring now and then, until beans are tender and the sauce is smooth and thickens a little, about 10 minutes.
Add 1 packet turbinado sugar and 1/2 packet of tamari, and stir well. Set aside.
In skillet used for tofu, heat remaining 1 teaspoon cooking oil over medium-high heat until shimmering. Carefully add radishes, and cook, stirring occasionally, until they begin to become tender and golden brown, 2-3 minutes.
Stir in 2 tablespoons water, remaining 1/2 packet tamari, remaining 1 packet sugar and parsley, and toss well. Remove from heat, and taste and adjust seasoning as desired. Serve curry over brown rice with radishes on the side, and enjoy!