|2 servings||calories per servings 640||protein serving 20 g||carbs per serving 74 g||total fat per serving 28 g|
The unique flavor profile of green curry can change the minds of those who aren’t already fanatic about curries- it’s got an herbaceous flair to it, and the extra spiciness comes from particularly young green chiles. Tofu, when cooked correctly, takes on incredible flavors and texture in this recipe, while bright snap beans and magenta-red radishes peak through the creamy coconut curry sauce, as if anticipating the wild and spicy ride.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||9 g|
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!
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.Learn More...