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Prep time
15 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
This Quick Thai Curry with Wild Rice with flexibility in terms of ingredients and ease of cooking not only cleans out your fridge and pantry but also serves as a perfect winter dinner. —Annada Rathi
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Ingredients
- Quick Thai Curry
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1
can of coconut milk, 13.5 oz
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4 ounces
firm tofu, diced into 1" cubes
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1 cup
zucchini pieces, 1"
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1 cup
bell pepper pieces, 1" (any color is fine)
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1/2 cup
red onion pieces, 1"
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1/2 teaspoon
grated ginger
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1 tablespoon
salt
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1 teaspoon
red chile powder
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2 teaspoons
lime juice
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1 tablespoon
tomato paste
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2 teaspoons
vegetable oil
- Wild rice
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1 cup
wild rice
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2.5 cups
water
Directions
- Quick Thai Curry
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Heat oil in a saute pan. Add red onions and stir-fry till they become golden brown.
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Put ginger and saute for a few minutes. Follow it up with zucchini and bell pepper pieces.
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After 10 minutes, the vegetables will start sweating. Pour coconut milk. Clean out the can with some water and add it too.
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Add tomato paste, salt, lime juice and red chile powder and tofu.
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Turn the heat off after the curry comes to a vigorous boil.
- Wild rice
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Combine wild rice and water in a saute pan and cook on medium heat till the rice is cooked.
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Pour the quick thai curry over steaming rice and serve hot.
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