Thai Red Tofu Curry
with Peanuts & Green Beans
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.
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
¾ unit
Thai Red Curry Paste
(Contains Soy; May be present Peanut. )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bunch
Asian Greens
2 unit
makrut lime leaves
1 unit
onion
2 clove
garlic
¾ tin
coconut milk
1 bag
green beans
½ block
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
Nutrition Values
Utensils
Cooking Steps
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!
While the rice is cooking, pat the firm tofu (see ingredients list) dry with paper towel and cut into 1cm cubes.
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.
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!
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.
Divide the jasmine rice between bowls and top with the Thai red tofu curry. Garnish with the crushed peanuts.