Southeast Asian Tofu & Green Bean Curry

Name: Southeast Asian Tofu & Green Bean Curry with Bamboo Shoots, Jasmine Rice & Coriander
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1 packet jasmine rice; ½ packet firm tofu; 1 carrot; 1 tin bamboo shoots; 1 bag green beans; 2 clove garlic; 1 tbs soy sauce; 1 packet Ginger Lemongrass Paste; 1 tin coconut milk; 1 tsp brown sugar; 1 bag coriander; 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 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.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Plant Based

•Spicy

Allergens:

Soy

•Gluten

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.)

½ packet

firm tofu

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

carrot

1 tin

bamboo shoots

1 bag

green beans

2 clove

garlic

1 packet

Ginger Lemongrass Paste

1 tin

coconut milk

1 bag

coriander

½ tin

Thai red curry paste

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

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Soy, Gluten;)

1 tsp

brown sugar

1.25 cup

water

Nutritional Values

Energy (kJ)2427 kJ

Fat26.4 g

of which saturates15.7 g

Carbohydrate85.2 g

of which sugars14.5 g

Protein24.7 g

Sodium1198 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.

• 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 medium-high heat with a drizzle of olive oil. Cook carrot and green beans, tossing, until softened, 5-6 minutes. • Add garlic, gingerlemongrass paste, bamboo shoots and Southeast Asian spice blend. Cook until fragrant, 1 minute.

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