A Comforting Bowl of Aromatic Fusion
Forget takeout! This recipe brings the soul-warming flavors of Thailand to your kitchen, with a unique twist. We simmer nutty wild rice directly in a luscious green curry and coconut milk broth, allowing it to absorb every drop of fragrant flavor. Paired with colorful vegetables and pan-fried tofu, this dish is a complete, satisfying meal that tastes complex but is surprisingly easy to make.
Prep Time
15 minutes
Cook Time
50 minutes
Servings
4
Cuisine: Thai Fusion | Diet: Vegan | Skill Level: Intermediate | Cost: Moderate
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp coconut oil
- 1 cup wild rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 3 tbsp green curry paste (or to taste)
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup or brown sugar
- 1 head of broccoli, cut into florets
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- For Garnish: Fresh Thai basil leaves, lime wedges, sliced red chili
👨🍳 Chef’s Tips
- For the best flavor, use a high-quality green curry paste. Brands from Thailand often have the most authentic taste.
- Don’t skip pressing the tofu! It’s the secret to getting it crispy and preventing it from falling apart in the curry.
- Full-fat coconut milk provides the best creamy texture. Light coconut milk will result in a thinner sauce.
- If the curry becomes too thick while the rice is cooking, you can add a small splash of vegetable broth or water to loosen it.
Preparation
- Press the tofu for at least 30 minutes to remove excess water. This is the most important step for achieving a crispy texture. Once pressed, cut it into 1-inch cubes.
- Rinse the wild rice under cold water until the water runs clear. This removes excess starch.
- Chop your vegetables. Cut the broccoli into bite-sized florets and thinly slice the bell pepper. Having these ready will make the cooking process smooth and prevent anything from overcooking.
Cooking
- In a large skillet or pot with a lid, heat the coconut oil over medium-high heat. Add the cubed tofu and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu and set it aside.
- In the same skillet, reduce heat to medium. Add the green curry paste and cook for 1 minute until it becomes very fragrant. This step, called ‘blooming’, is key to unlocking the paste’s deep flavors.
- Stir in the full-fat coconut milk, vegetable broth, soy sauce, and maple syrup. Whisk until smooth and bring to a gentle simmer. The liquid should look creamy and smell of lemongrass and galangal.
- Add the rinsed wild rice to the pot. Stir, bring back to a simmer, then reduce the heat to low, cover, and cook for 40 minutes. The rice will slowly absorb the flavorful curry liquid.
- After 40 minutes, check the rice. It should be mostly cooked but still have a slight bite. Stir in the broccoli florets, sliced bell pepper, and snap peas. Place the lid back on and cook for another 5-7 minutes, until the rice is tender and the vegetables are crisp-tender. You want the vegetables to retain their vibrant color and snap.
- Gently stir the crispy tofu back into the pot. Let it heat through for a minute.
Serving
Ladle the creamy curry and rice into warm bowls. Garnish generously with fresh Thai basil leaves, a fresh squeeze of lime juice from a wedge, and a few slices of red chili for extra heat if desired. Serve immediately while hot.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb the liquid, so you may need to add a splash of water or broth when reheating.
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 22g |
| Carbohydrates | 55g |
| Fat | 28g |
Your New Weeknight Favourite
This dish is a testament to how beautifully different culinary worlds can collide. The creamy, spicy curry and the firm, chewy wild rice create a texture and flavor combination you’ll crave again and again. It’s a truly satisfying and complete meal in one bowl.
Tags: Thai green curry, wild rice recipe, vegan dinner, one-pot meal, tofu recipe
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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