PLAN NO. 7

DAY 1: RECIPE

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Coconut green curry with tofu and cashews, bok choy, snow peas, and black rice

Yield: 4

Overview: Cook the rice, make the curry, add the veggies and tofu, and garnish with cashews and herbs.

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Ingredients

For the curry

• 4 shallots, thinly sliced
• 1 tablespoon neutral oil
• 2 tablespoons green curry paste, storebought or homemade
• 28 oz coconut milk, unsweetened
• 6 kaffir lime leaves
• 2 teaspoons shio koji (sub: fish sauce)
• 1 teaspoon palm sugar or light brown sugar
• 1 lb bok choy, roughly chopped
• 1 lb snow peas, tough ends removed
• 1 lb medium firm tofu, drained and cubed

For the rice

• 2 cups black rice (sub: white jasmine rice)

To serve

• ½ bunch cilantro
• 2 oz thai basil leaves
• 1 jalapeno, thinly sliced (optional)
• 2 limes, cut into wedges
• ½ c cashews, roasted (see tip)

Instructions

1. Make the rice. Rinse the rice 3 times with cold water, gently agitating with your fingers, and drain into a sieve. Place in a medium saucepan with 4 cups of water and a big pinch of salt. Bring to a simmer and stir. Reduce the heat to the lowest setting and cover with a lid. Check after 30 minutes. The water should be fully absorbed. Set the rice aside until the curry is ready to plate. (Reserve about ⅓ of this rice for Day 2: Leftovers.)
2. Start the curry. Heat a medium saucepan over medium-low heat. Add the neutral oil, shallots, and curry paste, and cook for 5 minutes. If the paste begins to brown or stick, add a splash of water. Add the coconut milk, lime leaves, shio koji, sugar, and 1 cup of water. Stir and bring to a gentle simmer. Cook for 10 minutes to allow the flavors to mingle. Taste and adjust with more sugar or shio koji.
3. Finish the curry. Add the tofu, half of the snow peas, and bok choy. Simmer for 3-4 minutes, until the snow peas are just cooked through. Taste again for seasoning and adjust. (Reserve the other half of the snow peas for Day 2: Leftovers.)
4. Plate. Fluff the rice with a fork and mound a big spoonful in each bowl. Ladle the curry around the rice. Top with cashews, plenty of torn herbs, freshly squeezed lime, and if you want extra kick, sliced jalapeno.

Tip

TIP Roasted nuts are wonderful on their own, but spicing them is a simple way to add an extra pop of flavor to your garnish. Check out our recipe for turmeric-maple cashews.

Note

**If you’re skipping Day 2: Leftovers, reduce the quantity of this ingredient by half**

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DAY 2: LEFTOVERS

Lao crispy rice salad with coconut milk vinaigrette

Overview: Dice the veggies, whisk the eggs, and cook.

On a parchment-lined sheet tray, toss together your leftover black rice with enough oil to coat (1-2 tablespoons), using your fingers to break up any large chunks. Bake at 400℉ until crispy, about 12-15 minutes. While the rice bakes, prep your veggies. Thinly slice one cucumber (Persian or English preferred), 2 shallots, your remaining snow peas, and a head of romaine lettuce. Feel free to add any other veggies you have hanging around in your fridge. 

In a large mixing bowl whisk together a ¼ cup of your leftover green curry liquid, the zest and juice of 1 lime, and a teaspoon each of sugar and shio koji. Add your sliced veggies to the bowl. Break up the crispy rice and add to the mix. Roughly chop any leftover cilantro or thai basil and toss everything together. Taste for salt and adjust. Plate, and top with leftover turmeric cashews, or other chopped roasted cashews (or peanuts).

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SHOPPING LIST

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EXTRA RECIPES

For a more vibrant flavor, try making your own green curry paste. The extra work makes a big difference in flavor, plus the stuff freezes great. To freeze, place your leftover curry paste in a freezer bag and lay flat to freeze. Just break off chunks of the paste as you need them.

Excellent as a garnish or a snack, try out these turmeric-maple cashews.

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