Quick Thai Curry with Wild Rice
Photo by Annada Rathi
- Serves
- 2
- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
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.
Ingredients
Quick Thai Curry
- 1 can of coconut milk, 13.5 oz
- 4 ounce firm tofu, diced into 1" cubes
- 1 cup zucchini pieces, 1"
- 1 cup bell pepper pieces, 1" (any color is fine)
- 1/2 cup red onion pieces, 1"
- 1/2 teaspoon grated ginger
- 1 tablespoon salt
- 1 teaspoon red chile powder
- 2 teaspoon lime juice
- 1 tablespoon tomato paste
- 2 teaspoon vegetable oil
Wild rice
- 1 cup wild rice
- 2.5 cup water
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Directions
Quick Thai Curry
- Step 1
Heat oil in a saute pan. Add red onions and stir-fry till they become golden brown.
- Step 2
Put ginger and saute for a few minutes. Follow it up with zucchini and bell pepper pieces.
- Step 3
After 10 minutes, the vegetables will start sweating. Pour coconut milk. Clean out the can with some water and add it too.
- Step 4
Add tomato paste, salt, lime juice and red chile powder and tofu.
- Step 5
Turn the heat off after the curry comes to a vigorous boil.
Wild rice
- Step 1
Combine wild rice and water in a saute pan and cook on medium heat till the rice is cooked.
- Step 2
Pour the quick thai curry over steaming rice and serve hot.