Red Thai Tofu Curry
with Jasmine Rice and Lime - FTC
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
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
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
[REMOVED GINGER - MENU COOK] 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.
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 to the pan and stir to combine.
Divide the jasmine rice between bowls and spoon over the Thai red tofu curry. Garnish with the crushed peanuts. Enjoy!
