Red Thai Tofu, Prawn & Veggie-Loaded Curry
with Jasmine Rice and Lime
- Peanuts
- Soy
- Crustaceans
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
- Eggs
- Crustaceans
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!
Ingredients
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; )
1
Carrot
2
Garlic
1
Courgette
1
Asian Greens
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Coconut Milk
200 g
Peeled Prawns
(Contains: Crustaceans; )
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• 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 2 cm 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 medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Tranfer 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 tofu and cooked prawns to the pan and stir to combine.
• Divide the jasmine rice between bowls and spoon over the Thai red prawns and tofu curry. Garnish with the crushed peanuts. Enjoy!
