- 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
- 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.