vegetable-and-tofu-red-curry-234255.json

{
    "directions": [
        "Rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.",
        "Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice."
    ],
    "ingredients": [
        "1 cup jasmine rice",
        "1 3/4 cups water",
        "1 medium onion, halved lengthwise, then thinly sliced crosswise",
        "1 tablespoon vegetable oil",
        "1 large garlic clove, chopped",
        "2 teaspoons bottled Asian red-curry paste such as Thai Kitchen brand",
        "1 (14-oz) can unsweetened coconut milk (not low-fat)",
        "1 teaspoon salt",
        "1 (1-lb) package frozen mixed vegetables such as broccoli, corn, and red peppers",
        "1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes",
        "1 tablespoon Asian fish sauce",
        "Accompaniments: fresh cilantro sprigs; lime wedges"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soy",
        "Vegetable",
        "Stir-Fry",
        "Quick & Easy",
        "Tofu",
        "Curry",
        "Broccoli",
        "Corn",
        "Bell Pepper",
        "Gourmet"
    ],
    "title": "Vegetable and Tofu Red Curry",
    "url": "http://www.epicurious.com/recipes/food/views/vegetable-and-tofu-red-curry-234255"
}