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 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. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Belgian-style Tripel

Belgian beer follows ancient traditions that radiated from the Trappist monasteries. Well, that's what they want you to believe. A surprising number of popular variations on Belgium beer weren't even thought of until late in the 20th century. So much for medieval monks in robes brewing tripels. Despite the rather late appearance of the tripel, it is still an amazing beer. For this dish of green curry, we suggest a spicy Belgian style tripel.

Suggestion: New Belgium Tripel, Fort Collins, Colorado

Mauzac – Languedoc, France

The Benedictine Monks at Saint Hilaire in Limoux were enjoying sparkling wine nearly 200 years before Champagne solidified its name and place as the spot for sparkling. Written documents dating back to 1531 describe the wine made from the local Mauzac grape. and if history isn’t getting you excited about this bubbly, the price surely will. At a fraction of the cost of Champagne, look for this dry sparkler to deliver hints of apple peel, citrus, and wet stone with a tight bubble guaranteed to refresh. It will be the perfect contrast to creamy coconut and tofu curry with fresh spring vegetables.

Pairing - Saint-Hilaire, Blanquette de Limoux Brut – Languedoc, France


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!