Thai Green Tofu Curry

Name: Thai Green Tofu Curry with Jasmine Rice & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet jasmine rice; ½ packet firm tofu; 1 onion; 1 bag green beans; 2 clove garlic; 2 knob ginger; 1 tin coconut milk; 1 tsp brown sugar; ½ tbs soy sauce; 1 packet Crushed Peanuts; 1.25 cup water (for the rice); 1 packet Asian Greens; ¾ packet Thai green curry paste

with Jasmine Rice & Crushed Peanuts

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Enjoy the medley of fragrant flavours in this green curry with a gentle warming heat. The tofu cubes are pan-fried separately so they get lightly golden, adding a delicious contrast against the rich coconut sauce. With ginger bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.

Tags:

Veggie

•Spicy

Allergens:

Soy

•Gluten

•Peanuts

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

½ packet

firm tofu

onion

1 bag

green beans

2 clove

garlic

2 knob

ginger

1 tin

coconut milk

1 packet

Crushed Peanuts

1 packet

Asian Greens

¾ packet

Thai green curry paste

Not included in your delivery

olive oil

1 tsp

brown sugar

½ tbs

soy sauce

1.25 cup

water (for the rice)

Nutrition Values

/ per serving

Energy (kJ)4162 kJ

Fat54.3 g

of which saturates26.8 g

Carbohydrate84 g

of which sugars13 g

Protein28.7 g

Sodium1279 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

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, bring the water 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.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, pat the firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes. Thinly slice the brown onion. Trim and halve the green beans. Finely chop the garlic. Finely grate the ginger. Roughly chop the Asian greens.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu, tossing occasionally, until golden 3-4 minutes. Season with salt and pepper. Transfer to a plate.

SPICY! The curry paste is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and green beans until softened, 4-5 minutes. Add the garlic, ginger and Thai green curry paste (see ingredients) and cook until fragrant, 1 minute. Add the coconut milk and brown sugar and simmer until the sauce has thickened slightly, 2-3 minutes.