Thai Green Tofu Curry
with Jasmine Rice & Crushed Peanuts
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.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced baby broccoli with green beans, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1
onion
2 clove
garlic
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
coconut milk
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 bag
green beans
1 packet
Asian Greens
¾ tin
Thai green curry paste
(Contains Soy; May be present Peanut. )
Not included in your delivery
1
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water
Nutrition Values
Utensils
Instructions
In a medium saucepan, bring the water to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until the rice is tender and 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 firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes. Thinly slice brown onion. Trim and halve green beans. Finely chop garlic. Roughly chop Asian greens.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 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 medium-high heat with a drizzle of olive oil. Cook onion and green beans until softened, 4-5 minutes. Add garlic, ginger paste and Thai green curry paste (see ingredients) and cook until fragrant, 1 minute. Add coconut milk and the brown sugar and simmer until sauce has thickened slightly, 2-3 minutes.
Add Asian greens, tofu and the soy sauce to the curry. Stir until wilted and heated through.
Divide jasmine rice between bowls. Top with Thai green tofu curry. Garnish with crushed peanuts to serve.