Red Thai Tofu, Chicken & Veggie-Loaded Curry

Name: Red Thai Tofu, Chicken & Veggie-Loaded Curry with Jasmine Rice and Lime
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Crushed Peanuts; 1 packet Jasmine rice; 1 packet Mild Thai Red Curry Paste; 1 Carrot; 2 Garlic; 1 Courgette; 1 Asian Greens; 400 g Firm tofu; 1 packet Coconut Milk; 320 g Chicken Thigh; 1 Lemon

with Jasmine Rice and Lime

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No need to order takeaway when you have this recipe in your repertoire! Our mild Thai curry paste and creamy coconut milk come together to create the perfect base for tofu and a medley of colourful veggies like carrot and courgette. Served on fragrant rice and topped with a sprinkling of peanuts, this is the ultimate weeknight veggie meal!

Allergens:

Peanuts

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

1 packet

Jasmine rice

1 packet

Mild Thai Red Curry Paste

(Contains: Soy; )

Carrot

Garlic

Courgette

Asian Greens

400 g

Firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

Coconut Milk

320 g

Chicken Thigh

Lemon

Nutrition Values

Energy (kJ)3020 kJ

Calories723 kcal

Fat48.6 g

of which saturates21.9 g

Carbohydrate43.3 g

of which sugars12.2 g

Dietary Fibre8.8 g

Protein61.3 g

Cholesterol0 mg

Sodium592 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

• While the rice is cooking, finely chop the garlic. Roughly chop Asian greens. Thinly slice the carrot and courgette into half-moons. Cut the firm tofu (see ingredients) into 2cm chunks. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook until browned through, 3-4 minutes. Set aside in a bowl. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl.

• SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste. • Add the Asian greens, carrot and courgette to the pan and cook, tossing regularly, until just softened, 4-5 minutes. • Add the garlic and mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes.

• Add the coconut milk and water (for the sauce) to the pan. Bring to the boil over a high heat, then reduce the heat to medium-high and simmer until well combined, 3-4 minutes. • Add the soy sauce and brown sugar to the curry. Return the cooked chicken and tofu to the pan and stir to combine.