Tofu Thai Green Curry
with courgette and corianderCalories
:
690 kcalProtein
:
24.5g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Veggie
Allergens:
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Rice
1 unit(s)
Courgette
½ unit(s)
Lime
1 unit(s)
Chilli
1 pack(s)
Coconut Milk
5 grams
Coriander
1 sachet(s)
Thai Style Spice Mix
150 grams
Green Beans
1 sachet(s)
Green Thai Style Paste
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2886 kJ
Energy (kcal)690 kcal
Fat30 g
of which saturates16.7 g
Carbohydrate84.2 g
of which sugars9.5 g
Dietary Fiber6.9 g
Protein24.5 g
Salt2.3 g
Potassium693.4 mg
Calcium275.2 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the courgette and chop into 1cm chunks. Trim the green beans then chop into thirds.
- Zest half a lime (per 2P) then chop in half.
- Roughly chop the coriander (stalks and all).
- Halve, deseed and finely chop the chilli.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Chop the tofu into 2cm cubes. Toss with salt, pepper and a drizzle of oil.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the tofu, courgette and green beans.
- Fry until softened, 5-6 mins.
4
- Add the Thai spice mix, green Thai paste and half the chilli. You can use less chilli if you don't like spice—or more if you do.
- Cook until fragrant, 30 secs.
- Stir in the coconut milk ,lower the heat and simmer, 3-4 mins.
5
- Add a squeeze of lime juice to your curry.
- Stir through half the coriander.
- Season to taste with salt, pepper and lime juice.
- Mix the lime zest through the rice, fluffing it up as you go.
6
- Divide the rice between bowls and top with the fragrant tofu curry.
- Finish with a sprinkling of coriander and as much of the remaining chopped chilli as you like.
