One-Pan Curry Rice Stew

One-Pan Curry Rice with Tofu and Vegetables

If I had to rank the top three cuisines in the world, Thai cuisine easily makes it to the top for me (alongside Arabic and Italian cuisines, but that's for another post).

At the end of the year 2000, just a week after finishing my mandatory military service, I found myself for the first time in Bangkok, devouring everything in sight—spicy and stunning curry dishes, the way only a discharged soldier used to military food can feast.

I remember the incredible feeling of discovering new, exotic, and delicious flavors that I had never known before.

I didn't know what curry or tofu was, and rice was just a tasteless side dish served next to the main course.

I remember watching women skillfully stir-frying rice on a large wok, adding vegetables, tofu, and all sorts of food items and vegetables I hadn't encountered until then.

It was undoubtedly an amazing experience of culinary awakening.

When I returned home a several months later, I tried to recreate those delicious curry dishes I ate on Khao San Road myself.

Usually, the result was either disappointing or didn't really resemble the original.

It took me a long time to realize that the secret is in the pan.

Asian cooking requires stir-frying and mixing at a very high heat on a pan with even heat distribution.

 

 

 

 

 

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And since I'm a (very) busy person and I love cooking quickly, I discovered that you can cook an entire curry rice dish in one pan with tofu, vegetables, and coconut milk in no time.

Yes, you don't need multiple pots to cook the rice separately and the tofu and curry separately.

You can cook everything together in one pan.

Just note that you need a good pan like the Free cookcell pan, which is made of stainless steel and features heat-cell technology for efficient heat distribution that makes this dish nothing short of perfect.

I especially love this pan because you can cook with it on the stove and then put it in the oven to continue baking (great for making stuffed vegetables, for example).

A little bit about the recipe:

The base of the recipe is red curry paste, which I fry in a little coconut oil and sesame oil to "open up" the flavors. You are welcome to use any other curry paste you love.

I used firm tofu that holds its shape well and integrates wonderfully with the bold flavor of the curry.

To turn the curry into a stew-like dish, I used one cup of coconut milk and one cup of water. For a more indulgent and richer version, use 2 cups of coconut milk (I saved myself some calories).

I used vegetables I like such as broccoli, shimeji mushrooms, red pepper, and bok choy leaves. You can use any other vegetable or mushroom you love, such as snow peas, carrots, sprouts, etc.

The big highlight of this recipe is that everything can be prepared in one pan, so there's no need to dirty several dishes.

Nutritional values from clinical dietitian and fitness coach Noam Bachar:

A serving of curry rice with tofu, vegetables, and coconut milk weighing 355g contains:

• 500 calories
• 21g protein
• 30g carbohydrates
• 30g fat (out of which 24g saturated fat)
• 146mg calcium

Print

One-Pan Curry Rice with Tofu and Vegetables

Keyword curry, tofu, rice

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3 servings

Calories 500 kcal

Ingredients

• 1 pan Free cookcell
• 3 tbsp coconut oil
• 1 tsp sesame oil
• 1/2 chili pepper sliced
• 1 green onion sliced
• 2 cloves garlic crushed
• 1 heaping tsp red curry paste
• 300 g firm tofu cut into cubes
• 1/2 cup red pepper sliced
• 1/2 cup broccoli florets only
• 1/2 cup mushrooms any type you like
• 3-4 leaves bok choy
• 1 cup basmati rice
• 1 cup coconut milk
• 1 cup water
• 1 tbsp soy sauce
• 1 handful cilantro

Instructions

1. Heat the Free cookcell pan well.

2. Sauté the chili pepper, green onion, and the two crushed garlic cloves in the coconut oil and sesame oil for a few seconds.

3. Add the tablespoon of curry paste and stir well until it melts completely into the oil.

4. Continue to fry for about a minute and add the tofu cubes.

5. Fry the tofu for 2-3 minutes and add the vegetables while stirring.

   Ensure the curry coats every vegetable well.

6. Add the cup of rice and mix well to create a homogeneous mixture.

7. Add the cup of coconut milk and the cup of water and bring to a boil.

8. Lower the heat, cover the pan, and cook for about 15 minutes until the rice is ready.

9. Before serving, add chopped cilantro and soy sauce on top.