Red Thai Tofu & Veggie-Loaded Curry

Name: Red Thai Tofu & 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 Carrot; 1 packet Mild Thai Red Curry Paste; 2 Garlic; 1 Courgette; 1 Asian Greens; 400 g Firm tofu; 1 packet Coconut Milk; 1 Lemon; 1 drizzle olive oil; 1.25 cup water (for the rice); ½ cup water (for the sauce); 1 tbs soy sauce; 2 tsp brown sugar

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!

Tags:

Veggie

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

Carrot

1 packet

Mild Thai Red Curry Paste

(Contains: Soy; )

Garlic

Courgette

Asian Greens

400 g

Firm tofu

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

1 packet

Coconut Milk

Lemon

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water (for the rice)

½ cup

water (for the sauce)

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten. )

2 tsp

brown sugar

Nutrition Values

Calories589 kcal

Energy (kJ)2470 kJ

Fat40.6 g

of which saturates18.7 g

Carbohydrate48.2 g

of which sugars17.8 g

Dietary Fibre8.8 g

Protein33.3 g

Cholesterol0 mg

Sodium916 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.

Cooking Steps

• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add 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 carrot and courgette into half-moons. • Cut firm tofu (see ingredients) into 2 cm chunks. • Slice lemon into wedges.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Add tofu and cook until browned through, 3-4 minutes. Set aside in a bowl.

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

• Add coconut milk and the 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 a generous squeeze of lemon juice, the soy sauce and brown sugar to the curry. Return the tofu to the pan and stir to combine.