Thai Tofu & Veggie Curry

Name: Thai Tofu & Veggie Curry with Jasmine Rice & Peanuts
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet jasmine rice; 1 carrot; 1 zucchini; 1 bag Asian greens; 2 clove garlic; 1 tbs soy sauce; 1 packet Ginger Lemongrass Paste; 2 tin coconut milk; 1 tsp brown sugar; 1 packet crushed peanuts; 1 bag coriander; 1.25 cup water; 1 packet Japanese tofu; ¾ tin Thai red curry paste

with Jasmine Rice & Peanuts

Up to 180$ + Free Treats / Extras for Life

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

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

•Climate Superstar

•Spicy

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

carrot

zucchini

1 bag

Asian greens

2 clove

garlic

1 packet

Ginger Lemongrass Paste

2 tin

coconut milk

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 bag

coriander

1 packet

Japanese tofu

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

¾ tin

Thai red curry paste

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

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tsp

brown sugar

1.25 cup

water

Nutritional Values

Energy (kJ)4118 kJ

Fat54.1 g

of which saturates29 g

Carbohydrate93.4 g

of which sugars17.6 g

Protein26.2 g

Sodium1880 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 Japanese tofu into 2cm cubes. • Thinly slice carrot into rounds. Thinly slice zucchini into half-moons. Roughly chop Asian greens. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Japanese tofu, turning occasionally, until golden, 3-4 minutes. • Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and zucchini, tossing, until softened, 5-6 minutes. • SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Add Asian greens, garlic, the soy sauce, gingerlemongrass paste and red curry paste (see ingredients). Cook, tossing, until fragrant, 1 minute.

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

• Roughly chop coriander. • Divide jasmine rice between bowls. Top with Thai tofu and veggie curry. • Sprinkle with crushed peanuts and coriander to serve. Enjoy!