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

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.

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.

Ratings & Reviews

Fast and delicious!

May 03, 2016
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!


October 27, 2015
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.

Tasty and easy

September 04, 2015
I am trying find recipes that use tofu that I like and that are fairly easy. It's been a struggle, I must admit. But I loved this! It's a great weeknight meal and it may not be "legit" but who cares?

Quick but bland

August 26, 2015
Didn't really taste like traditional curry. But putting it together was quick and easy.

Easy and filling

August 21, 2015
We made this last night and it was good for a quick weeknight meal.  Sriracha helped a lot with the broth flavor.