Tofu Thai Curry
with courgette, carrot and coriander5.0(3)
Calories
:
682 kcalProtein
:
23.6g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Spicy
Allergens:
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
180 grams
Tofu
(Contains: Soya)
150 grams
Rice
1 unit(s)
Courgette
1 unit(s)
Carrot
½ unit(s)
Lime
1 unit(s)
Chilli
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
5 grams
Coriander
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2851 kJ
Energy (kcal)682 kcal
Fat28.9 g
of which saturates16.1 g
Carbohydrate84.3 g
of which sugars11.1 g
Dietary Fiber3.4 g
Protein23.6 g
Salt2.7 g
Potassium478.9 mg
Calcium222.7 mg
Iron0.6 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 carrot then slice into ½ cm thick rounds (no need to peel).
- Zest half a lime (per 2P). Chop the lime in half.
- Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways, deseed then finely chop.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Chop the tofu into 2cm cubes.
- Add the tofu, carrot and fry until starting to soften, 6-8 mins.
- Add the courgette and fry for 2 mins more.
4
- Stir in the Thai spice mix, red 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.
- Mix in the coconut milk and tofu.
- Lower the heat and simmer until tofu are cooked through, 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 more lime juice if you like.
- Mix the lime zest through the rice, fluffing it up as you go.
6
- Serve the rice in bowls topped with the tofu curry.
- Finish with a sprinkling of coriander and as much of the remaining chopped chilli as you like.
