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Express Malaysian Tofu, Chicken & Pea Pod Curry
Express Malaysian Tofu, Chicken & Pea Pod Curry

Express Malaysian Tofu, Chicken & Pea Pod Curry

with Jasmine Rice & Coriander

This vibrant Malaysian curry featuring tender tofu,chicken and crisp pea pods in a rich, aromatic sauce, served with fragrant jasmine rice and fresh coriander. With the perfect balance of bold flavours and textures, this curry has that hug-in-a-bowl feeling!

Allergens:
Gluten
Peanuts
Soy
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Satay Seasoning

(May be present: Soy.)

330 g

Chicken Breast

1 packet

Jasmine Rice

(May be present: Soy, Gluten, Wheat.)

1 packet

Coriander

1 packet

Pea Pods

1

Malaysian Tofu

(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)

1 packet

Broccoli

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

1 packet

Ginger Paste

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

1 tsp

brown sugar

Nutritional Values

Calories903 kcal
Energy (kJ)3780 kJ
Fat34.2 g
of which saturates19.1 g
Carbohydrate85.1 g
of which sugars16.9 g
Dietary Fibre26 g
Protein59.2 g
Sodium1380 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan

Cooking Steps

Cook the rice
1

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.

Cook the tofu
2

• Meanwhile, cut Malaysian tofu into 2cm chunks. Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

Make the curry
3

• Trim pea pods.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli florrets and pea pods, 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!

Finish & serve
4

• Divide jasmine rice and pea pod curry between bowls. Top with Malaysian tofu and chicken. Tear over coriander to serve. Enjoy!

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