Serves 4 (serving size: 3/4 cup rice and 1 1/2 cups curry)
Photo: Jennifer Causey; Styling: Missie Neville Crawford
1 1/4 cups packed fresh cilantro leaves, divided
3 tablespoons green curry paste
3 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 (15-ounce) can light coconut milk
1 (14-ounce) package firm water-packed tofu, drained and cubed
12 ounces baby bok choy, cut into wedges
1 (8-ounce) can sliced bamboo shoots, rinsed and drained
3 tablespoons lower-sodium soy sauce, divided
1/8 teaspoon kosher salt
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
1/2 cup roasted unsalted peanuts, chopped
How to Make It
Combine 1 cup cilantro and next 4 ingredients (through coconut milk) in a blender; process until smooth.
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.
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.
I made this again last night - had forgotten how good it is! I had cooked regular brown rice earlier in the week and the curry comes together really fast. Love the taste. My husband doesn't like regular curry, but likes the green curry! I omitted the salt completely (and didn't think it needed it) - there's plenty of sodium in the curry paste and soy sauce!
i couldn't get an idea of how this was going to be, but was pleasantly surprised!! used regular bok choy and put some sesame seeds and sesame oil in the rice. served with green onions for topping with the peanuts. my husband was skeptical of bok choy AND tofu, but he admitted it was pretty good !!! i will def make this again.