Whether you're a vegetarian or just feelin' a meatless meal, this coconut-y curry rice is sure to hit the spot—especially if you're a fan of Thai-inspired cuisine!

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Credit: Photography by Greg Dupree

Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large wok or skillet, heat the oil over medium. Add the cabbage, carrots, and onion; season with salt and pepper. Cook, stirring occasionally, until the cabbage is browned in spots, about 3 minutes. Add the rice. Cook, pressing the vegetables and rice into an even layer, until crisp on the bottom and browned in spots, about 5 minutes.

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  • Meanwhile, in a blender or food processor, puree the tofu, ginger, and curry paste. Pour into a small saucepan. Cook over medium heat until heated through, about 2 minutes. Off heat, stir in the lime juice; season with salt.

  • Divide the sauce among 4 shallow bowls. Top with the fried rice and garnish with the coconut and basil.

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