My cousin Julie learned this recipe when her sister, Abi, worked in Thailand. Julie throws in whatever vegetables she happens to have on hand, and the results are always outstanding. Instead of tofu, try substituting raw, peeled shrimp or scallops, chicken breasts, or fish fillets. Notice that this recipe does not call for water to hydrate the rice. The coconut milk provides enough liquid to cook the rice and make a wonderful curry sauce. It doesn’t seem to make any difference whether you use regular coconut milk or “lite.” Thai curry paste comes in yellow, red, and green—each works beautifully in this dish. Try the Mae Ploy brand found at Asian markets. Use more or less to taste; the amount here gives mild to medium heat.

　　

Ingredients

serves 2

　　Canola oil spray

　　1 cup jasmine rice

　　6 to 8 ounces extra-firm tofu, drained, pressed, and cubed (see page 168)

　　1/2 medium zucchini, quartered lengthwise and cut into 1-inch slices

　　One 4-ounce can bamboo shoots, drained and rinsed

　　1/2 red bell pepper, cored, seeded, and cut into 1-inch squares

　　1/2 yellow bell pepper, cored, seeded, and cut into 1-inch squares

　　One 14-ounce can coconut milk, regular or light

　　1 tablespoon Thai curry paste, red, green, or yellow

　　1 1/2 tablespoons fish sauce or soy sauce

　　2 teaspoons sugar

　　1/4 teaspoon paprika

　　1 tablespoon fresh lime juice

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with canola oil.

　　

Step 3

Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot and smooth into an even layer.

　　

Step 4

Arrange the tofu on top of the rice. Top with layers of the zucchini, bamboo shoots, and bell peppers.

　　

Step 5

In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.) Whisk until the curry paste and sugar are dissolved. Pour the mixture evenly over the contents of the pot.

　　

Step 6

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 786

　　

Step 8

Protein: 17g

　　

Step 9

Carbohydrates: 92g

　　

Step 10

Fat: 41g

　　

Step 11

Cholesterol: 1mg

　　

Step 12

Sodium: 404mg

　　

Step 13

Fiber: 7g

　　Glorious One-Pot Meals