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Thai Green Tofu Curry

Thai Green Tofu Curry

Thai Green Tofu Curry

with courgette and fragrant rice

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This Thai chicken curry is creamy, aromatic and a tiny bit spicy. Rice adds a satiating element while veg adds vibrancy, nourishment and crunch.

Tags:

Protein Rich

•Quick

Allergens:

Soya

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Jasmine Rice

1 unit(s)

Onion

1 unit(s)

Chilli

1 pack(s)

Coconut Milk

1 unit(s)

Lime

180 grams

Tofu

(Contains: Soya)

1 unit(s)

Courgette

2 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Green Thai Style Paste

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2951 kJ

Energy (kcal)705 kcal

Fat33.1 g

of which saturates16.6 g

Carbohydrate86 g

of which sugars10.9 g

Dietary Fiber5.3 g

Protein26.8 g

Cholesterol0 mg

Salt2.55 g

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

Cook the Rice

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 12 mins then remove the pot from the heat.
Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep Your Veg

2

Meanwhile, trim the courgette and chop into 1cm cubes.
Halve, peel and thinly slice the onion.
Halve the chilli lengthways, deseed and finely chop.
Zest and halve the lime.
Stir the coconut milk (or shake the packet) to dissolve any lumps.

Start the Curry

3

Place a large pan over medium-high heat with a drizzle of oil.
Once hot, fry the chicken and onion until starting to brown, 3-4 mins.
Once browned, add the courgette and fry for 2 mins more. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

NOTE: Swapping to tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan along with the veg, 6-8 mins.

Simmer the Sauce

4

Add the Thai spice mix, green Thai paste and half the chilli to the pan. You can use less chilli if you don't like spice—or more if you do.
Cook together until fragrant, 30 secs.
Stir in the coconut milk.
Simmer until the chicken is cooked through and the veg is tender, 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

Finishing Touches

5

Add a squeeze of lime juice to your curry.
Season to taste with salt, pepper and more lime juice if desired.
Stir the lime zest through the rice, fluffing it up as you go.

TIP: Loosen the curry with a splash of water if you feel it's too thick.

Garnish and Serve

6

Divide the lime rice between bowls.
Top with the Thai style chicken curry.
Finish with a sprinkling of as much of the remaining chilli as you like.

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