Rating: 3.5 stars
173 Ratings
  • 5 star values: 43
  • 4 star values: 43
  • 3 star values: 49
  • 2 star values: 22
  • 1 star values: 16
Dawn Perry

Gallery

Credit: David Prince

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.

  • Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.

  • Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and okra and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.

Nutrition Facts

534 calories; fat 26g; saturated fat 12g; cholesterol 3mg; sodium 305mg; protein 19g; carbohydrates 60g; sugars 8g; fiber 8g; iron 6mg; calcium 328mg.
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