Coconut Satay Tofu Curry
with Fragrant Rice & Asian Greens- Gluten
- Peanuts
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Sesame
This one is just like takeaway, only better and quicker! Satay seasoning and coconut milk are the stars of this dish, taking centre stage in creating the creamiest curry for the tofu and veggies to absorb. This one will be whipped up in a flash!
Ingredients
2 packet
Asian Greens
1 packet
Coconut Milk
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Satay Seasoning
(May be present: Soy.)
1 packet
Garlic Paste
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)
Not included in your delivery
1 drizzle
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
olive oil
cup
water
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop Asian greens.
• Cut chicken thigh into 2cm chunks.
• FANCIFY ME: Slice lime into wedges.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Meanwhile, roughly chop Asian greens.
• Cut Malaysian tofu into 2cm chunks.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• Reduce heat to medium, then add satay seasoning and garlic paste and cook until fragrant, 1 minute.
• Stir in Asian greens, coconut milk, the soy sauce, vinegar and a splash of water until wilted and combined, 2-3 minutes. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside!
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes.
• Reduce heat to medium, then add satay seasoning and garlic paste and cook until fragrant, 1 minute.
• Stir in Asian greens, coconut milk, the soy sauce, vinegar and a splash of water until wilted and combined, 2-3 minutes. Season to taste.
• Divide rice and coconut satay chicken curry between bowls to serve. Enjoy!
• FANCIFY ME: Squeeze lime juice over curry. Tear over coriander and garnish with crushed peanuts.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Divide rice and coconut satay tofu curry between bowls to serve. Enjoy!
