Express Malaysian Tofu, Chicken & Broccoli Curry
with Instant Rice & Coriander
- Gluten
- Soy
- Wheat
- Peanuts
- Soy
- May contain traces of allergens
- Sesame
- Eggs
This vibrant Malaysian curry features tender tofu, chicken and crisp broccoli in a rich, aromatic sauce and served with rapid rice and fresh coriander. With the perfect balance of bold flavours and textures, this curry has that hug-in-a-bowl feeling.
Ingredients
1
Broccoli Florets
1 packet
Coconut Milk
1 packet
Coriander
1 packet
Ginger Paste
1 sachet
Satay Seasoning
(May be present: Soy)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat May be present: Sesame)
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
330 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
¼ cup
water
Utensils
Cooking Steps
• Cut Malaysian tofu and chicken into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu and chicken, tossing until browned, 5-6 minutes. Transfer to a bowl and cover to keep warm. TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli florets tossing, until tender, 3-4 minutes. • Reduce heat to medium and add satay seasoning and ginger paste and cook until fragrant, 1 minute. • Stir in coconut milk, soy sauce mix, the brown sugar and water and simmer, until slightly reduced, 2-3 minutes. TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rice and curry between bowls. Top with Malaysian tofu and chicken. Tear over coriander to serve. Enjoy!
