Thai Red Curry With Cilantro-Jalapeno Jasmine Rice [Vegan]

Today’s recipe is one my family makes a couple of times per month. It’s one of our favorites. I’ve been meaning to share it for a while now because I’ve had a couple of requests for the recipe from family and friends. When I make the dish I don’t use exact measurements for the cilantro and cashews, so feel free to eyeball it because approximations with the garnish work perfectly.

We love to spoon the curry over top of the rice. To me it tastes like delicious Thai take-out that is vegan friendly right from the comfort of your home. It is pretty simple to make and the recipe can be easily doubled to feed a larger crowd. My husband and I love to eat the leftovers the next day for lunch. It has a great amount of flavor, without being overly spicy.

Please enjoy!

Cilantro Jalapeno Jasmine Rice

Ingredients

• 1 tbsp Extra Virgin olive oil
• 2 cups white jasmine rice
• 2 red jalapenos, finely chopped (if desired remove seeds for less heat)
• Pinch of salt
• 2 ½ cups water
• ¼ cup cilantro, roughly chopped
• ¼ cup cashews, broken into small pieces

Rice Cooker Directions:

Set the rice cooker to warm, add the olive oil and allow oil to heat up for 1 minute. Add rice and chopped jalapenos to the rice cooker, stirring to coat in oil. Allow the rice and jalapenos to gently toast and release their fragrance on the warm setting for approximately 4 or 5 minutes.

Add a pinch of salt and 2 ½ cups water, stir. Set rice cooker to cook. When the rice is done cooking move to a serving dish if desired, and sprinkle the cashew pieces and cilantro over the top.

*Change it up – I love to replace the jalapenos with different hot peppers. For example, try habanero or chili peppers the next time.

Thai Red Curry with Tofu and Peas

Ingredients

• ?1- 13.66oz can coconut milk
• 4 teaspoons Thai Kitchen Red Curry Paste (my favorite vegan option)
• 2 tbsp brown sugar
• 1/3 cup water
• 1 cup frozen peas
• 1- 6oz. package Wildwood® SprouTofu® Royal Thai Baked, cut into small pieces

Directions

In a saucepan over medium heat add coconut milk and red curry paste. Cook and stir to break up and incorporate the curry paste for 5 minutes.

Stir in brown sugar, water, and frozen peas. Cover and cook for 10 minutes, stirring once or twice.

Add tofu pieces, stir then cover and cook for 3 minutes.

Serve ladled over Cilantro Jalapeno Jasmine rice.

*Note – when making the curry be sure to use a sauce pan large enough to help prevent coconut milk from boiling over the top. Keep a close eye. It’s no fun to clean off the stove top. I know from experience 😉

To Print, Email, or Text Recipe click here.

Today’s Question: Have you ever cooked with tofu? What are your favorite tofu dishes?

Before I leave you for today, I’d love your opinion on a little debate my husband and I are having. Do you see that large pine tree in the backyard through the window? I think it needs lights.

What do you think? Will you help me convince my husband?

If only my sister and her husband Fireman Uncle Dan lived closer so they could stop by with the fire truck! 🙂

With love and gratitude,
 Wendy Irene