- 1 cup uncooked brown basmati rice
- 1 pound sweet potatoes
- 1 can coconut milk
- 3 tsp Thai red curry paste
- 1/2 cup chopped cilantro
- 1 carton firm tofu, drained, dried, and cubed
- 1 Tbsp peanut oil
- a few Tbsp soy sauce
- 6 shallots, thinly sliced
- 4 baby bok choy or 1 head chinese cabbage, cut into half-inch slices
- 1 lime, quartered
- scallions for garnish
Rinse the rice well and put in pot with 2 cups water, 1/4 tsp salt. Bring to boil, reduce heat to medium-low, cover for 15-20 minutes until cooked.
While the rice is cooking, heat the coconut milk and 1 cup water in a skillet over medium-high heat. Stir in curry paste and cilantro and add sweet potatoes and lower the heat.
Heat another skillet over medium heat, then add the tofu cubes. Don’t touch it! Let the tofu get a nice sear for about 5 minutes, add a little peanut oil, then season with salt and some soy sauce and shake up the pan to move the tofu around. Cook for another 3 minutes or so and add to the sweet potatoes.
Wipe the pan and return to the heat with a little peanut oil. Add the shallots and some salt and let caramelize, 4-5 minutes. In another small pot, simmer the bok choy in some salted water for 3-5 minutes. Put some rice on each plate, add sweet potatoes, tofu, and sauce, and garnish with bok choy, shallots, scallions and lime.