Cinematic Thai Vegetarian Lunch Feast: Mouthwatering Textures and Aromas

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 6 oz extra firm tofu, cubed
• 1 cup bell peppers (assorted colors), sliced
• 1 cup bamboo shoots, sliced
• 1 cup button mushrooms, sliced
• 3 tbsp coconut oil, divided
• 2 cups Thai curry paste (red or green)
• 1 can (14 oz) full
• fat coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and bring it to a boil. Reduce heat to low, cover, and cook for 15 20 minutes or until the rice is tender and all water has been absorbed. Fluff with a fork and set aside.
2. In a large pan, heat 2 tablespoons of coconut oil over medium high heat. Add the cubed tofu and sauté for 4 5 minutes until golden brown on all sides. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of coconut oil. Sauté the bell peppers and bamboo shoots for 2 3 minutes, then add the sliced mushrooms. Cook for an additional 1 2 minutes until they are tender but still have a slight crunch.
4. Add the Thai curry paste to the pan and cook for 1 2 minutes, stirring constantly, until fragrant.
5. Pour in the coconut milk, stir well, and bring the mixture to a simmer. Season with salt and pepper to taste. Cook for 5 7 minutes, allowing the flavors to meld together.
6. Gently fold in the sautéed vegetables and tofu into the curry sauce. Cook for an additional 2 3 minutes until heated through.
7. Serve the curry over a bed of fluffy jasmine rice, garnished with fresh cilantro leaves.

Chef’s Insight

The use of different colored bell peppers adds visual appeal to the dish while also providing a variety of flavors and textures.

Notes

This recipe is vegetarian and can be made gluten-free with the appropriate substitutions. The use of Thai curry paste provides a rich, spicy flavor that complements the mildly sweet taste of coconut milk and the earthy texture of jasmine rice.