I’m a regular at my neighborhood Thai place. Stepping up to the counter to order take-out, I’m greeted by, “Hi Molly…Phad Kee Mao, soft tofu, two stars?” Sometimes I throw them off and order Panang Curry instead. I’m given a large container with a handful of vegetables and tofu swimming in that gorgeous sauce. Clearly the liquid to solids ratio is off here. It seems criminal to throw away what’s left, so I add more of my own ingredients to it the next day or use it for fried rice.
Tonight I had cold rice in the fridge, along with vegetables, but no curry sauce, so I decided to recreate this dish without the take-out. I make fried rice often because it’s a great way to use up ingredients that I have on hand. Sometimes I tire of the soy sauce and egg variety. This dish is a nice change.
Thai Curry Fried Rice
½ cup regular coconut milk
1 tablespoon Thai curry paste (I used the Panang)
1 teaspoon fish sauce
½ teaspoon sugar
1 tablespoon peanut oil
1 pound firm tofu, drained and cubed
½ an onion, sliced stem to root
3 cups raw and chopped vegetables
3 cups cooked and chilled short grain brown rice
In a small bowl, whisk together the coconut milk, curry paste, fish sauce and sugar. Set aside.
Heat a large skillet to medium-high. Brown the tofu in the peanut oil. Remove from pan and set aside.
Sauté onion in remaining oil. Once the onion has softened, toss the other vegetables in. Keep them moving and cook until bright and crisp. Now add the brown rice and sauté until heated through. Put the tofu back in and drizzle the sauce over all the ingredients. Sauté until everything is combined and hot.
Serves 4 – I’ll take my leftovers to work for lunch.