Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light September 2015

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Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: 3/4 cup rice and 1 1/2 cups curry)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

394 calories; fat 15.6g; saturated fat 2.8g; mono fat 5g; poly fat 4.3g; protein 17g; carbohydrates 51g; fiber 5g; iron 3mg; sodium 796mg; calcium 123mg.
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