Vegetable And Tofu Red Curry

• 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

1. 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.
2. 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.

jasmine rice, water, onion, vegetable oil, garlic, redcurry, unsweetened coconut milk, salt, broccoli, firm tofu, fish sauce, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/vegetable-and-tofu-red-curry-234255 (may not work)