This recipe tastes like delicious Thai take-out that is vegan friendly right from the comfort of your home. It is pretty simple to make and the recipe can be easily doubled to feed a larger crowd.

Thai Red Curry with Cilantro-Jalapeno Jasmine Rice [Vegan]

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Ingredients

For the Rice:

  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 cups white Jasmine Rice
  • 2 Red Jalapenos, finely chopped (if desired remove seeds for less heat)
  • Pinch of salt
  • 2 1/2 cups water
  • 1/4 cup cilantro, roughly chopped
  • 1/4 cup cashews, broken into small pieces

For the Curry:

  • 1- 14 ounce can coconut milk
  • 4 teaspoons Red Curry Paste
  • 2 Tablespoons brown sugar
  • 1/3 cup water
  • 1 cup frozen peas
  • 1- 6oz. package baked tofu cut into small pieces
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Preparation

For the Rice:

  1. Set the rice cooker to warm, add the olive oil and allow oil to heat up for 1 minute.
  2. Add rice and chopped jalapenos to the rice cooker, stirring to coat in oil. Allow the rice and jalapenos to gently toast and release their fragrance on the warm setting for approximately 4 or 5 minutes.
  3. Add a pinch of salt and 2 1/2 cups water, stir. Set rice cooker to cook. When the rice is done cooking move to a serving dish if desired, and sprinkle the cashew pieces and cilantro over the top.

For the Curry:

  1. In a saucepan over medium heat add coconut milk and red curry paste. Cook and stir to break up and incorporate the curry paste for 5 minutes. Stir in brown sugar, water, and frozen peas. Cover and cook for 10 minutes, stirring once or twice.
  2. Add tofu pieces, stir then cover and cook for 3 minutes. Serve ladled over Cilantro Jalapeno Jasmine rice.
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