Thai-Style Tofu & Green Bean Curry
with Asian Greens & Garlic Rice
- Gluten
- Peanuts
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Sesame
A bowl of chicken curry is just what the doctor ordered. This one comes laced with Thai flavours that soak up the rice, chicken and veggies to perfection. A sprinkling of chilli flakes will also help kicking things up a notch.
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Chicken-Style Stock Powder
1 packet
Green Beans
1
Garlic
1 packet
Ginger Lemongrass Paste
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)
1 sachet
Chilli Flakes
1 packet
Coconut Milk
1
Lemon
1 sachet
Satay Seasoning
(May be present: Soy.)
Utensils
Cooking Steps
• Finely chop garlic. Drain and rinse white rice. • In a medium saucepan, heat a drizzle of olive oilover medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice), rice and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop Asian greens. • Trim and halve green beans. • Slice lemon into wedges. • Cut Malaysian tofu into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Transfer to a plate. Season with salt and pepper and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 2-3 minutes. • Add satay seasoning and ginger lemongrass paste and cook, stirring until fragrant, 1 minute.
• Stir in coconut milk, the salt, vinegar, water (for the curry) and brown sugar. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir in Asian greens and cook until wilted, 1 minute. • Remove from heat and add cooked tofu and a generous squeeze of lemon juice, stirring until combined. Season to taste.
• Divide garlic rice between bowls. • Serve with Thai-style tofu and green bean curry and any remaining lemon wedges. • Sprinkle curry with a pinch of chilli flakes (if using) to serve. Enjoy!
