Express Malaysian Tofu, Chicken & Pea Pod Curry

Name: Express Malaysian Tofu, Chicken & Pea Pod Curry with Jasmine Rice & Coriander
Total time: 15 min
Yield: 2
Cuisine: Malaysisk
Ingredients: 1 sachet Satay Seasoning; 330 g Chicken Breast; 1 packet Jasmine Rice; 1 packet Coriander; 1 packet Pea Pods; 1 Malaysian Tofu; 1 packet Broccoli; 1 packet Soy Sauce Mix; 1 packet Ginger Paste; 1 packet Coconut Milk; 1 drizzle olive oil; ¼ cup water; 1 tsp brown sugar

with Jasmine Rice & Coriander

Get up to $200 off!

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

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

• 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.

• 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.

• 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!