Sara Novak at TLC adapted from Deborah Madison
1 cup Brown Basmati Rice
2 cups plus 1/2 cup Water
1 tsp Salt
1 LB Sweet Potatoes, sliced in 3/4 inch wedges, skins still on
6 large Shallots, chopped OR use your Eatwell Onions
1 TB Peanut Oil plus more for frying
1 can organic Coconut Milk
2 tsp Red Curry Paste
1 1/2 TB Brown Sugar
2 tsp Soy Sauce
1 TB Corn Starch
1/2 cup Chopped Cilantro
4 Baby Bok Choy, cut lengthwise into fourths
7 oz firm Tofu, moisture removed and cut into 2 inch pieces
Sea Salt to taste
1 Lime, quartered
Cilantro for garnish
Rinse rice a few times while bringing 2 cups water to boil with 1 tsp salt. Add in rice and turn down to simmer cooking for 35 to 40 minutes, stirring periodically. Add sweet potatoes to large pot and cover with water. Boil sweet potatoes for about 15 minutes, until a fork easily punctures the skin. At the same time, add shallots and peanut oil into a wide skillet and cook on medium high until softened a bit. Add in coconut milk, 1/2 cup water, red curry paste, brown sugar, soy sauce and corn starch and bring to a boil. Turn down to a simmer and cook for 10 minutes. Add in cilantro and bok choy and cook 3 more minutes. Season with sea salt. Get the tofu going as well by adding 1 to 2 inches of peanut oil to a deep skillet or pot and frying it over medium high heat for about 5 minutes. Use a fork to turn the tofu to brown on all sides. This will take a few batches so be careful not to crowd the pot. When each batch is done, drain the grease over paper towels. Add sweet potatoes and tofu to the coconut milk mixture and cook for three more minutes. Serve atop rice garnished with limes and cilantro.