Monday, September 27, 2010

Super Easy Thai Coconut Rice

I live fried rice as a quick and easy answer the question of what is for dinner. This dish is nothing fancy, for sure, but it tastes great and the kids love it. You can use chickpeas, tofu, or seitan in place of the Tofurky--it's just what I had on hand. Try to pick a veggie mix with some great colour that can contrast the yellow rice. I really don't put a lot of curry paste in because I enjoy the creamy mellowness of the coconut milk and tumeric.

- 2 tbsp oil
- 1 large sweet onion, halved and thinly sliced
- 2 garlic cloves, minced
- 2 tbsp lemongrass paste
- yellow or red curry paste to taste
- 4 cups cold cooked rice
- 1/4 to 1/2 cup coconut milk
- 1/2 tsp tumeric
- 1 tbsp hoisin sauce
- 1 pkg Tofurky lunch meat, cut into strips
- 3 cups frozen veggies (some Asian mix), thawed
- salt to taste

1. Heat wok over med-hi heat, then swirl oil in. Add onions and stir fry for 2-3 mins, until golden and softened. Add garlic and stry fry 30 seconds. Then add lemongrass paste and curry paste and mix well.
2. Add rice and fry for a few mins, turning to coat the rice well. Add coconut milk, tumeric, and hoisin, and lower heat to medium, mixing well. Add more coconut milk of mixture is too dry.
3. Add Tofurky and veggies and heat through. Season with salt and serve.