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Thai Green Tofu Curry

Thai Green Tofu Curry

with Peanuts & Green Beans

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Enjoy the medley of fragrant flavours in this green curry with a gentle warming heat. The tofu cubes are fried separately so they get lightly golden, adding a delicious contrast against the rich coconut sauce. With kaffir lime leaves bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.

Allergens:SoyGlutenPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

jasmine rice

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

½ block

firm tofu

(ContainsSoyMay be presentGluten, Peanuts, Sesame)

1 unit

brown onion

1 bag

green beans

1 unit

carrot

2 clove

garlic

1 knob

ginger

2 leaves

kaffir lime leaves

¾ tin

Thai green curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut milk

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

brown sugar

2 tsp

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3980 kJ
Fat48.4 g
of which saturates25.8 g
Carbohydrate90.3 g
of which sugars19.5 g
Protein28.2 g
Sodium1330 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Lid
Instructions
Instructionsarrow up iconarrow up icon
1

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, pat the firm tofu (see ingredients list) dry with paper towel and cut into 1cm cubes. Thinly slice the brown onion. Trim the green beans and cut into thirds. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Very finely chop the kaffir lime leaves.

TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them into small pieces!

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and a good pinch of salt and pepper. Cook, turning occasionally, until golden, 3-4 minutes. Transfer to a plate.

4

SPICY! The curry paste is spicy so use less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle more olive oil. Add the onion, green beans and carrot and cook until softened, 5-6 minutes. Add the garlic, ginger and Thai green curry paste (see ingredients list) and cook until fragrant, 1 minute. Add the coconut milk, brown sugar and kaffir lime leaves and simmer until the sauce has thickened slightly, 2-3 minutes.

5

Add the tofu and soy sauce to the curry and stir until heated through.

6

Divide the jasmine rice and Thai green tofu curry between bowls. Sprinkle with the crushed peanuts.