Thai Red Tofu & Chicken Curry
with Bamboo Shoots, Jasmine Rice & Coriander
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 and chicken 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.
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 bag
green beans
2 clove
garlic
1 packet
Ginger Lemongrass Paste
1 bag
coriander
1 packet
chicken breast
1 tin
bamboo shoots
½ packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 tin
coconut milk
½ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
1
olive oil
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
1 tbs
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water
Nutritional Values
Utensils
Instructions
• 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. • Cut chicken into 2cm chunks.
• 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 high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through (no longer pink inside), 5-6 minutes. Transfer to a bowl. • Reduce frying pan to medium-high heat. Cook carrot and green beans, tossing, until softened, 5-6 minutes. • SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Add garlic, the soy sauce, ginger lemongrass paste, bamboo shoots and Thai red curry paste (see ingredients). Cook cook until fragrant, 1 minute.
• Stir in coconut milk and the brown sugar. Simmer until sauce is slightly thickened, 2-3 minutes. • Return tofu and chicken to pan. Stir until heated through, then remove pan from heat.
• Roughly chop coriander. • Divide jasmine rice between bowls. Top with Thai red tofu and chicken curry. • Top with coriander to serve. Enjoy!