Thai Vegetarian Delight: Spicy Mango Coconut Curry with Crispy Tofu & Cilantro-Lime Rice Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice 1 can (14 oz) full
• fat coconut milk 1 cup fresh or frozen mango, diced 2 tbsp red curry paste 1 tbsp vegetable oil 1 block (14 oz) firm tofu, drained and pressed 1 cup snap peas, halved 1 cup bamboo shoots, sliced 1/2 cup roasted cashews 1 lime, juiced and zested Fresh cilantro leaves, for garnish Salt, to taste

Instructions

1. Cook the jasmine rice according to package instructions. Set aside.
2. In a large pot, heat 1/4 cup coconut milk with red curry paste until fragrant.
3. Add the rest of the coconut milk and mango, then bring to a simmer. Cook for 5 minutes.
4. Heat oil in a pan and fry the tofu until golden brown and crispy. Drain on paper towels.
5. Add snap peas and bamboo shoots to the curry, then season with salt. Stir in lime juice and zest.
6. To serve, divide rice among 4 bowls, top with curry, tofu, cashews, and garnish with cilantro leaves.

Chef’s Insight

Balancing sweetness from mangoes and heat from curry paste is key to this dish's success.

Notes

Cook rice with a hint of salt for extra flavor.