Spicy Thai Curry Tofu Over Rice

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Servings: 4 Prep: 20 min Cook: 40 min AIP Dairy Free Gluten Free Omnivore Paleo Vegetarian OUR FAVORITES Added about 2 months ago Updated about 2 months ago

Ingredients

1 ½ cups jasmine rice 1 pound firm tofu 1 yellow bell pepper 1 red bell pepper 10 ½ pound green beans 2 tablespoons coconut oil 2 tablespoons red curry paste 13 ounces full fat coconut milk 3 tablespoons fish sauce 1 ½ tablespoons coconut sugar 2 tablespoons lime juice ½ cup peanuts sea salt, to taste ground black pepper, to taste

Instructions

1. Cut tofu into 80 bite-size cubes (8x5x2). Slice bell peppers. Trim ends from green beans and cut in half. Chop the peanuts.

2. Heat the coconut oil in a large deep saucepan over medium-high heat, hot enough to sear the tofu. Once hot, season the oil with salt and pepper, place the tofu in the hot oil, then season the tofu. Cook the tofu for 6 minute per side, top and bottom only, until browned.

3. Add in curry paste and mix well until the tofu is coated in the paste. Next add in coconut milk, fish sauce, and sugar. Mix well.

4. Add vegetables to pan and bring to a boil, then reduce heat to a boil.

5. Start cooking the rice in boiling salted water.

6. Let the curry simmer gently for 15 minutes, until vegetables are tender.

7. Once ready, taste for seasoning, and add a little more salt, pepper and fish sauce if required. Add in lime juice and serve immediately. Garnish with peanuts.