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Serves 4 (serving size: 3/4 cup rice and 1 1/2 cups curry)
Photo: Jennifer Causey; Styling: Missie Neville Crawford

How to Make It

Step 1

Combine 1 cup cilantro and next 4 ingredients (through coconut milk) in a blender; process until smooth.

Step 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.

Step 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.

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