Express Malaysian Tofu, Prawn & Broccoli Curry
with Jasmine Rice & Coriander
- Gluten
- Soy
- Wheat
- Peanuts
- Crustaceans
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Sesame
This vibrant Malaysian curry featuring tender tofu, prawns 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!
Ingredients
1 packet
Broccoli
Coconut Milk
1 packet
Coriander
1 packet
Ginger Paste
1 packet
Jasmine Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1 packet
Pea Pods
1 sachet
Satay Seasoning
(Contains: Soy, May contain traces of allergens;)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1
Malaysian Tofu
(Contains: Gluten, May contain traces of allergens, Peanuts, Soy, Sesame, Wheat;)
190 g
Peeled Prawns
(Contains: Crustaceans;)
Utensils
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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu and prawns, tossing until browned, and prawns are pink and starting to curl up, 3-4 minutes. Transfer to a bowl and cover to keep warm.
• Trim pea pods.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli florets and pea pods, tossing, until tender, 3-4 minutes.
• Reduce heat to medium, then 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!
• Divide jasmine rice and broccoli curry between bowls. Top with Malaysian tofu.
• Tear over coriander to serve. Enjoy!
