Green Curry Fried Rice

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.

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.