An old favorite is this cupcake. It makes me think of the filled cupcakes my mother used to purchase from the grocery. When I was fifteen, I made it for the bake sales for the theatre club and the color guard. They were a runaway success and frequently sold out.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups water
- 1 cup uncooked basmati rice, rinsed and drained
- 3 tablespoons sesame oil
- 1 (14 ounce) package firm water-packed tofu, drained and cubed
- ¼ teaspoon salt
- 1 (10 ounce) can coconut milk
- 2 tablespoons green curry paste
Instructions
- Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
- Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
- In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.
Reviews
I don’t know what I did wrong. It didn’t taste good to me. When I go out to Thai restaurants, I usually order green curry, so I had my hopes up.
Need veggies. Need more detailed recipe. Taste was ok.
Excited.
Sometimes I start with step 3, and only make the sauce. It is great served over microwave-steamed veggies and rice. Super quick and easy!
Yum! This is a terrific recipe and tastes just like the curry tofu you get in Thai restaurants! I followed the recipe almost exactly as listed with the addition of green and yellow bell pepper strips. I added more milk/curry paste to compensate for the added veggies. This is a recipe that lends itself really well to additions – eggplant cubes and cooked onion strips would also be nice. Depending on the curry paste you buy and how much spiciness you like, you may need to adjust the quantity you add to the milk. Thanks, Janet, for a great recipe!
Awesome! I love this dish!!
It was really good and easy to make. I did add sauted garlic and onions to the conconut milk while it was boiling, which adding flavor and texture. We will definitely make this again!
I made many modifications. I used broth instead of water. I used wide lomein noodles instead of rice. I omitted the sesame oil. I added 1 teaspoon salt. I only used 1/2 tablespoon of curry paste (and it was still wayyyy hot). My coconut milk was 14 oz. I added 2 1/2 tablespoons brown sugar, 1/4 cup fresh chopped basil, 1 sliced zuchinni, 1 cup bean sprouts, and 1 cup snow peas. Directions: Bring broth, coconut milk, sugar, salt to a boil. Reduce heat to low and simmer 15 minutes. Add vegetables and tofu and simmer another 10-15 minutes. Serve over noodles or rice.
The only things I did differently with this recipe was use already-made store-bought Thai yellow curry sauce (instead of making my own green curry sauce), which already had coconut milk as its base and is (of course) yellow, and I used brown jasmine rice instead of basmati rice. It was okay, but if I make it again it won’t be for a long time. I think 3 stars is the best rating to give for this recipe. If I try it again with green curry, I’ll see if it tastes any better. But for now, 3 stars.
I think this is a nice, simple recipe. I had the most trouble frying the tofu because it kept sticking to the bottom of the pan. Maybe using a non-stick pan would work better next time. I did include a little bit of sugar, like others have suggested. I also think that you could potentially add vegetable for variety.
I thought this recipe was pretty good, especially for being so simple. I had all of the ingredients on hand already, so I liked that. I thought it was pretty spicy (which I love), but without a whole lot of other flavor, so I was going to give it a 3. However, my fiance loved the recipe and said to give it a 5, so I went in the middle and gave it a 4. I think it would be a little better if there were a few veggies in it (like bell peppers, potatoes, or carrots, etc).
Not all green curry paste has shrimp (mine didn’t), so whether or not this recipe is suitable for vegetarians actually depends on the brand. I thought this recipe was very good and easy to adjust to taste. The tofu was great – I put aside some for snacking on its own. The dish has a simple taste until the delayed heat from the green curry kicks in. After tasting the curry sauce, I also added a little peanut butter and brown sugar, and threw in some potato and zucchini as well. It turned out great.
Green curry paste has shrimp in them so it is not suitable for vegetarians.
Eh. I added a tbsp of brown sugar as some suggested, and next time I would add a lot more. The tofu did not take on the flavor of the curry, but then again, I always have that problem with tofu. Any suggestions? I fried it forever and it remained bland and uncrisp. One tbsp of green curry paste was PLENTY. Overall, this was rather bland.
This recipe is just a good starting point. I added sliced green bell pepper, some carrots, water chestnuts, zucchini and baby corn. Finally garnished with some fresh basil. That made it.
I added a bag of stir fry veggies and a minced jalapeño. It seemed to be missing a little something though, so next time I might try frying some garlic with the tofu or putting some fish sauce in with the coconut milk and curry paste.
Followed the recipe exactly except used 1-1.5 Tbs green curry paste and added assorted vegetables to the stir fry in the end. I cooked the tofu for longer than 20 minutes, but it never browned or turned crisp. I don’t know what I did wrong (not enough heat? not enough sesame oil?). Also, the sauce was plenty hot, but did not have very much flavor. If I ever try to make this again, I will supplement the sauce as was recommended on the back of the green curry paste jar.
A great dish. Add veggies and don’t forget the salt. If you’re wary of adding 2 Tbs of curry paste, I’d start with 1 and see how it tastes first. I put in a little less than 2 Tbs, added sugar, and used 398 ml of coconut milk. I like spicy, but this was too hot. Ended up eating a lot more rice than I wanted to. It’d help to add some cornstarch too. The tofu was delicious, and the curry tasted like is has at restaurants (but the restaurants hadn’t made it as spicy as I did)!
This recipe came out really great. I made a few modifications: I used stir fry beef because that is what I had on hand, I added a 3/4 package of frozen stir fry vegetables, I added garlic/dried shallots/basil to the stir fry mixture, I only used 1 tbsp of Thai Kitchen green curry paste, I added 2 tbsp of brown sugar to the coconut/curry sauce, and I used locally grown organic jasmine rice (YUM!). The curry paste was exactly the right amount, and the brown sugar made it taste like candy (just like our local Thai restaurant). I usually do a terrible job with tofu, so I think next time I will try it with chicken and sweet potatoes (like another reviewer suggested). Overall, it was a good and simple recipe which can easily be modified to suit what you have on hand. My boyfriend absolutely loved it!
I made this for my roommates and they loved it. Like suggested, I only used half the amount of the green cury paste and it was plenty of spice! I fried the tofu and then added some brocoli. I pressed some fresh ginger into the coconut milk while it was simmering. Right before serving, I cut up some fresh mangos and put it right on top of the dish!
This recipe was incredible!! I have always LOVED Thai cuisine, but I never ventured into it.. I had no idea how easy it was to create that taste sensation! I used chicken instead of tofu, threw in some hot chile peppers (only for the bravest taste buds)and used cubed sweet potato(yam) and peanuts. I created a meal that tasted EXACTLY like my favorite dish at an expensive Thai restaurant. The sweet potato tastes AMAZING in this recipe, although it sounds unusual, it is the perfect taste combination along with peanuts. I will definitely make this again and again.