Thai Red Tofu & Chicken Curry

Name: Thai Red Tofu & Chicken Curry with Bamboo Shoots, Jasmine Rice & Coriander
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1 packet jasmine rice; 1 carrot; 1 bag green beans; 2 clove garlic; 1 packet Ginger Lemongrass Paste; 1 tsp brown sugar; 1 tbs soy sauce; 1 bag coriander; 1 packet chicken breast; 1 tin bamboo shoots; ½ packet firm tofu; 1 tin coconut milk; 1.25 cup water; ½ tin Thai red curry paste

with Bamboo Shoots, Jasmine Rice & Coriander

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The best part about Thai food (although there is too many to count), is its ability to seamlessly combine both sweet and savoury flavours all in the one dish. This Thai red tofu and chicken curry is no exception, packed with our stellar red curry paste that is equal parts colourful and flavourful which will add some spice to your Harmony Week.

Allergens:

Gluten

•Soy

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 Time35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 packet

jasmine rice

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

carrot

1 bag

green beans

2 clove

garlic

1 packet

Ginger Lemongrass Paste

1 bag

coriander

1 packet

chicken breast

1 tin

bamboo shoots

½ packet

firm tofu

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

1 tin

coconut milk

½ tin

Thai red curry paste

(Contains: Soy; May be present: Peanuts.)

Not included in your delivery

olive oil

1 tsp

brown sugar

1 tbs

soy sauce

(Contains: Gluten, Soy;)

1.25 cup

water

Nutritional Values

Energy (kJ)3187 kJ

Fat31.7 g

of which saturates17.3 g

Carbohydrate85.2 g

of which sugars14.5 g

Protein58 g

Sodium1287 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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

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

• Meanwhile, cut firm tofu (see ingredients) into 2cm cubes. • Thinly slice carrot into rounds. Drain and roughly chop bamboo shoots. Trim and halve green beans. Finely chop garlic. • Cut chicken into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook firm tofu, turning occasionally, until golden, 4-6 minutes. • Transfer to a plate.

• Return frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through (no longer pink inside), 5-6 minutes. Transfer to a bowl. • Reduce frying pan to medium-high heat. Cook carrot and green beans, tossing, until softened, 5-6 minutes. • SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Add garlic, the soy sauce, ginger lemongrass paste, bamboo shoots and Thai red curry paste (see ingredients). Cook cook until fragrant, 1 minute.

• Stir in coconut milk and the brown sugar. Simmer until sauce is slightly thickened, 2-3 minutes. • Return tofu and chicken to pan. Stir until heated through, then remove pan from heat.