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.
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
firm tofu(ContainsSoyMay be presentGluten, Milk, Peanuts, Sesame, Tree Nuts, Egg)
brown sugar(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
baby spinach leaves
Thai green curry paste(ContainsSoy)
soy sauce(ContainsSoy, Gluten)
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 grate the garlic and ginger.
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, tossing, 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.
Add the baby spinach leaves, tofu and soy sauce to the curry and stir until wilted and heated through.
Divide the jasmine rice between bowls and top with the Thai green tofu curry. Garnish with the crushed peanuts to serve.