Photo: Jennifer Causey; Styling: Missie Neville Crawford
This comforting dish is warming and wonderful fresh off the stove, but it makes for an even better lunch the next day because the flavors develop more after a night in the fridge.
Serves 4 (serving size: 3/4 cup rice and 1 1/2 cups curry)
1. Combine 1 cup cilantro and next 4 ingredients (through coconut milk) in a blender; process until smooth.
2. Bring curry mixture and tofu to a boil in a large Dutch oven over high heat; stir gently. Add bok choy, bamboo shoots, 1 1/2 tablespoons soy sauce, and salt to pan. Reduce heat to medium, and simmer 4 minutes.
3. Heat rice according to package directions. Divide rice among 4 bowls. Top evenly with curry mixture; sprinkle evenly with peanuts and remaining 1/4 cup cilantro. Drizzle servings evenly with remaining 1 1/2 tablespoons soy sauce.