Green Curry Fried Rice
SERVES 4 | ACTIVE: 25 MIN TOTAL: 35 MIN
2 tbsp. coconut oil 2 cups shredded cabbage 4 carrots, peeled and
thinly sliced 1 red onion, chopped 2 cups cooked basmati
rice, cooled 1 package ( 14 oz.)
soft tofu, drained 1 tbsp. plus 1 tsp. grated
peeled fresh ginger 1 tbsp. plus 1 tsp. Thai
green curry paste 2 tbsp. fresh lime juice 1 cup toasted unsweetened coconut flakes, for garnish 1/2 cup torn fresh basil,
In a large wok or skillet, heat the oil over medium. Add the cabbage, carrots, and onion; season with salt and pepper. Cook, stirring occasionally, until the cabbage is browned in spots, about 3 minutes. Add the rice. Cook, pressing the vegetables and rice into an even layer, until crisp on the bottom and browned in spots, about 5 minutes.
Meanwhile, in a blender or food processor, puree the tofu, ginger, and curry paste. Pour into a small saucepan. Cook over medium heat until heated through, about 2 minutes. Off heat, stir in the lime juice; season with salt.
Divide the sauce among 4 shallow bowls. Top with the fried rice and garnish with the coconut and basil.