Thai Red Curry Bowl with Miso Butter Rice
A creamy, spicy, bold, and easy-to-make Thai red curry with roasted eggplant and tofu, served over miso butter rice. It's a delicious go-to dinner that can be customized to your liking.
Ingredients
- red curry paste
- red curry paste
- ginger
- lime
- curry powder
- full-fat coconut milk
- vegan chicken broth
- tamari
- brown sugar
- lime
- globe eggplant
- olive oil
- salt
- pepper
- extra firm tofu
- olive oil
- tamari
- garlic powder
- coriander
- umami powder
- cornstarch
- white rice (estimate)
- butter
- miso paste
- scallions
- cilantro
- lime wedges
Method
- 1
Preheat the oven to 425°F (218°C).
- 2
On a parchment-lined baking sheet, toss the eggplant strips with olive oil, salt, and pepper.
- 3
In a separate bowl, toss the cubed tofu with olive oil, tamari, garlic powder, coriander, and umami seasoning. Add the cornstarch and toss again until well-coated.
- 4
Arrange the seasoned tofu on the same baking sheet as the eggplant.
- 5
Bake for 25-30 minutes, or until the eggplant is tender and the tofu is crispy.
- 6
Heat a neutral oil in a skillet or pot over medium heat. Add the red curry paste.
- 7
Add the grated ginger, lime zest, and curry powder to the pot.
- 8
Cook for 2-3 minutes, stirring constantly, until the paste darkens and becomes fragrant.
- 9
Pour in the can of coconut milk and the vegan chicken broth.
- 10
Add the tamari and brown sugar. Whisk everything together until smooth.
- 11
Bring the mixture to a gentle simmer and cook, uncovered, for 5-7 minutes until warmed through and slightly thickened.
- 12
Remove the pot from the heat and squeeze in the fresh lime juice.
- 13
In a pot of warm, cooked rice, add the miso paste and butter.
- 14
Use a fork to mix and mash the ingredients into the rice until fully combined and creamy.
- 15
Start by placing a generous scoop of the miso butter rice into a bowl.
- 16
Top the rice with the roasted tofu and eggplant.
- 17
Ladle a generous amount of the Thai red curry broth over the rice and toppings.
- 18
Garnish with fresh chopped cilantro, scallions, and a wedge of lime. Serve immediately.
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