Southeast Asian Tofu & Chicken Coconut Curry
with Ginger-Garlic Rice & Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1
Red Onion
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
330 g
Chicken Breast
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Bamboo Shoots
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Ginger Paste
1 packet
Coconut Milk
1 sachet
Southeast Asian Spice Blend
1
Carrot
Cooking Steps
• Thinly slice red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to the pickling liquid. Add just enough water to cover onion. Set aside.
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook ginger paste and garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
Custom Recipe: Cut chicken into 2cm chunks.
Custom Recipe: Before stir-frying carrot and capsicum, bring frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and continue with step as instructed above.
Custom Recipe: Stir chicken through curry along with tofu and baby spinach leaves.
• Drain pickled onion. • Divide Southeast Asian tofu and coconut curry and ginger-garlic rice between bowls. • Top with pickled onion. Sprinkle with crushed peanuts to serve. Enjoy!
