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Thai Red Tofu Curry

Thai Red Tofu Curry

with Peanuts & Green Beans

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

Allergens:SoyPeanutsGluten

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

¾ unit

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 packet

crushed peanuts

(ContainsPeanuts)

1 bunch

Asian greens

2 unit

makrut lime leaves

1 unit

brown onion

2 clove

garlic

¾ tin

coconut milk

1 bag

green beans

½ block

firm tofu

(ContainsSoyMay be presentGluten, Milk, Peanuts, Sesame, Tree Nuts, Egg)

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsSoy, Gluten)

1.25 cup

water (for the rice)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3490 kJ
Fat39.9 g
of which saturates19.8 g
Carbohydrate84.6 g
of which sugars14.3 g
Dietary Fibre0 g
Protein27 g
Cholesterol0 mg
Sodium1180 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) 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!

2

While the rice is cooking, pat the firm tofu (see ingredients list) dry with paper towel and cut into 1cm cubes.

3

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

4

Thinly slice the brown onion. Trim the green beans and cut into thirds. Finely chop the garlic (or use a garlic press). Roughly chop the Asian greens. Remove the centre veins from the makrut lime leaves, then very finely chop. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them into small pieces!

5

SPICY! The curry paste is spicy so use less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle more olive oil. Add the onion and green beans and cook until softened, 4-5 minutes. Add the garlic and Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute. Add the coconut milk (see ingredients list) and makrut lime leaves and simmer until the sauce has thickened slightly, 2-3 minutes. Add the Asian greens, tofu and soy sauce to the curry and stir until wilted and heated through.

6

Divide the jasmine rice between bowls and top with the Thai red tofu curry. Garnish with the crushed peanuts.