Southeast Asian Tofu & Chicken Coconut Curry

Name: Southeast Asian Tofu & Chicken Coconut Curry with Ginger-Garlic Rice & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 20 g plant-based butter (for the sauce); 1 packet ginger paste; 1 packet basmati rice; 1 carrot; 1 sachet cornflour; 1 tin coconut milk; 1 tbs soy sauce; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet crushed peanuts; 1 packet chicken breast; 1 zucchini; ¼ cup water (for the curry); 1.5 cup water (for the rice); 1 packet Japanese tofu; 1 sachet Southeast Asian Spice Blend; ½ brown onion

with Ginger-Garlic Rice & Crushed Peanuts

Up to 180$ + Free Treats / Extras for Life

This golden tofu and chicken dish comes together in four surprisingly simple steps, partly thanks to some shortcut ingredients. Wait till you try the coconut sauce; it's creamy and umami with a touch of sweetness and zing, and the chewy udon soak it up beautifully.

Due to recent sourcing challenges, we’ve replaced bamboo shoots with zucchini and red onion with brown onion, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

Allergens:

Gluten

•Soy

•Peanuts

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

ginger paste

1 packet

basmati rice

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

carrot

1 sachet

cornflour

(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 tin

coconut milk

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

chicken breast

zucchini

1 packet

Japanese tofu

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

1 sachet

Southeast Asian Spice Blend

brown onion

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tsp

brown sugar

¼ cup

water (for the curry)

1.5 cup

water (for the rice)

Nutritional Values

Energy (kJ)4494 kJ

Fat49 g

of which saturates19.6 g

Carbohydrate94.3 g

of which sugars14 g

Protein58.4 g

Sodium1196 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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!

• While the rice is cooking, thinly slice carrot and zucchini into half-moons. Thinly slice brown onion (see ingredients). • Cut Japanese tofu into 2cm chunks. • In a medium bowl, combine cornflour and a pinch of salt and pepper. Add tofu, tossing to coat.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Shake excess flour off tofu. • Cook tofu, stirring, until browned on all sides, 3-4 minutes. Transfer to a paper towel-lined plate.

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the pan to a medium-high heat. Stir-fry the carrot until tender, 3-4 minutes. Add zucchini and cook until softened, 1-2 minutes.

• Add Southeast Asian spice blend to the veggie pan and cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the water (for the curry), vegetable stock powder, the soy sauce and brown sugar. Simmer until slightly thickened, 1-2 minutes. • Return tofu and chicken to pan. Add baby spinach leaves and cook, stirring, until spinach is wilted. • Remove from heat. Season to taste.