Coconut Battle

My favorite use of coconut milk is in curries, so I thought it would be fun to combine red curry with spring rolls. It might seem weird to put rice in a spring roll, but I really wanted the filling to be simmered in  and absorb the red curry sauce. This might be my new way of cooking red curry from now on.

Red Coconut Curry Spring Rolls

w/Peanut-Coconut Dipping Sauce

Red Curry Rice w/Tofu

1 cup Basmati or Jasmine rice
1 tablespoon red curry paste
1 tablespoon soy sauce
½ teaspoon brown sugar
1-2 cups extra firm tofu, drained & cut into ¼″ cubes
1 cup canned coconut milk
3/4 cup water
In a saucepan, combine the coconut milk, curry, soy sauce, & sugar, and bring to a boil. Add rice & tofu. Cover & simmer for 20 minutes or until most of the liquid is absorbed.

Dipping sauce

¼ cup coconut milk (or the remainder of the can)
1 tablespoon creamy peanut butter
¼ teaspoon brown sugar
½ teaspoon soy sauce
a squeeze of fresh lime juice (optional)
Sriracha (optional)
Mix all ingredients together and chill.

Spring Rolls

Your choice of fillings, thinly sliced/julienned (I used carrots & japapenos because it’s all I had on hand. I would have liked to have added broccoli slaw, red bell pepper, or cucumber).
Basil or cilantro
Tofu Rice Curry
Round rice paper wrappers (I used the 16 cm size)
Bowl of warm water
Dip a wrapper in the bowl of warm water for a few seconds. Set the wrapper down on a cutting board or plate. Place a basil or cilantro leaf at the edge of the wrapper. Spread the tofu rice curry on top of the leaf and  top with your choice of fillings.
Begin rolling until the filling is covered, and then fold in the left and right sides of the wrapper. Continue rolling tightly. Cut in half and serve with dipping sauce.
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