Vadouvan Tofu & Coconut-Ginger Curry with Bok Choy, Carrots & Rice

Vadouvan Tofu & Coconut-Ginger Curry

with Bok Choy, Carrots & Rice

30 MIN
+$0.95/serving 2 Servings
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    • with Shrimp

    From the Test Kitchen

    In this hearty dish, tender vegetables are cooked in an aromatic broth of sweet coconut milk, spicy yellow curry paste, fresh ginger, and lime juice, then served with crispy vadouvan-baked tofu and a drizzle of cilantro sauce for even more bold flavor.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Vadouvan Tofu & Coconut-Ginger Curry with Bok Choy, Carrots & Rice
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 1 Tbsp Yellow Curry Paste
    • 1 13.5-Oz Can Light Coconut Milk
    • 1 Lime
    • 1 Piece Ginger
    • 6 oz Carrots
    • 10 oz Baby Bok Choy
    • 1 Shallot
    • ¼ cup Cilantro Sauce
    • ¼ cup Rice Flour
    • 2 tsps Vadouvan Curry Powder

    Vadouvan Tofu & Coconut-Ginger Curry

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel and thinly slice the shallot. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the leaves and stems. Quarter the lime.

    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Cook the shrimp
    3 Cook the shrimp

    Meanwhile, pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and the curry powder (you'll omit the flour for shrimp). Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    4 Make the curry & serve your dish

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced shallot, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the curry paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Add the chopped bok choy stems. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Stir in the chopped bok choy leaves, cooked shrimp, and the juice of 2 lime wedges until combined and the leaves are wilted. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished shrimp and curry. Drizzle with the cilantro sauce. Serve the remaining lime wedges on the side. Enjoy!

    Make the curry & serve your dish
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