In our two favorite riffs on Thai curries, Coconut-Poached Tofu with Lemongrass and Red Curry and Thai Shrimp Soup with Coconut, Lemongrass & Red Curry, we use a quick presentation technique that will make your stewy supper look as good as it tastes: topping the bowl with a molded rice dome.
Instead of scooping rice into the bottom of your bowl, then pouring the curry on top, we do exactly the opposite. On top of our steaming, lemongrass-scented bowl of tofu or shrimp curry, we scoop out a perfect dome of rice.
To make the dome, pull a small, shallow bowl from your cabinet. Something you might normally use for cereal will work perfectly. Pack about half of the rice into your bowl, and press in down with a spoon. This will help everything stick together. Turn the bowl upside down and nudge the packed rice out of it, on top of your bowl.
To eat, use a spoon to gently break apart the rice and scoop up a bit of curry. It’s easy to get a spoonful of sauce and a bit of rice in each bite. To make this dish even more beautiful, garnish with chopped scallions and a few cilantro leaves.
Curry recipes topped with a rice dome
Thai Shrimp Soup with Coconut, Lemongrass & Red Curry
In this recipe, we’re using lemongrass, an ancient Southeast Asian herb, two different ways. First, we’re smashing one of the stalks, and simmering it in the coconut milk broth to infuse the dish with flavor. We’re also thinly slicing another stalk and briefly sautéing it with other aromatics (garlic, ginger and scallion). This step brings a wonderful crunch to the rich curry, adding texture and brightness to each bite.
Coconut-Poached Tofu with Lemongrass and Red Curry
Mild tofu and bright herbs like ginger, garlic, and lemongrass bring a refreshing crunch to this delicate, creamy soup.
