THAI Green Curry: With Tofu And Rice Cakes
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Pan-seared rice cakes topped with a creamy green curry sauce loaded with vegetables and tofu. A vibrant and flavorful Thai-inspired meal that comes together quickly using precooked rice.
Ingredients
- 2 pack precooked basmati or jasmine rice
- 1 large egg lightly beaten
- 29.6 ml all-purpose or rice flour
- 29.6 ml high-heat oil, such as canola or safflower divided
- 227 g green beans trimmed and cut into 2-inch lengths
- 1 red bell pepper chopped
- 1 can sliced bamboo shoots drained
- 1 can full-fat unsweetened coconut milk
- 29.6 ml Thai green curry paste
- 29.6 ml soy sauce
- 14.8 ml packed dark brown sugar
- 1 pack extra-firm tofu drained and cut into 1-inch cubes
- 59.1 ml fresh Thai basil leaves
- 29.6 ml freshly squeezed lime juice
- Lime wedges for serving
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 383 mg
- Iron: 5.78 mg
- Magnesium: 86.5 mg
- Phosphorus: 286 mg
- Potassium: 672 mg
- Zinc: 2.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 pack precooked basmati or jasmine rice
- 29.6 ml all-purpose or rice flour
- 1 can full-fat unsweetened coconut milk
- 29.6 ml Thai green curry paste
- 29.6 ml soy sauce
- 14.8 ml packed dark brown sugar
- 59.1 ml fresh Thai basil leaves
- 29.6 ml freshly squeezed lime juice
Prepare
- 1 large egg, lightly beaten
- 29.6 ml high-heat oil, such as canola or safflower, divided
- 227 g green beans, trimmed and cut into 2-inch lengths
- Chop 1 red bell pepper
- Drain 1 can sliced bamboo shoots
- 1 pack extra-firm tofu, drained and cut into 1-inch cubes
- Lime wedges, for serving
Let's Cook
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Step 1.
Preheat the oven to 200°F.
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Step 2.
Microwave the two packages of precooked rice to warm, about 90 seconds. Using a pastry cutter or knife on a cutting board, smash or chop about half of the rice until coarsely chopped. Combine with the remaining rice and stir in the beaten egg and flour. With wet hands, form the rice mixture into eight 3-inch-wide cakes.
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Step 3.
Heat 1 tablespoon of the oil in a 10-inch skillet over medium heat. Working in batches, carefully lay the rice cakes in the pan and cook until golden brown on both sides, about 3 minutes per side (6 minutes total). Transfer the cakes to a baking sheet and keep warm in the oven.
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Step 4.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the green beans, chopped red bell pepper, and drained bamboo shoots. Cook until tender and starting to brown, stirring occasionally, about 7 minutes.
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Step 5.
While the vegetables cook, whisk together the coconut milk, 2 to 3 tablespoons green curry paste (to taste), soy sauce, and brown sugar in a small bowl.
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Step 6.
Pour the coconut milk mixture over the cooked vegetables in the skillet. Gently stir in the cubed tofu and bring to a simmer. Partially cover and cook until the tofu is warmed through and the green beans are tender, about 7 minutes.
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Step 7.
Remove the skillet from the heat and stir in the Thai basil leaves and lime juice. Serve the curry over the warm rice cakes with lime wedges on the side for squeezing.