Thai Tofu & Veggie Curry
with Jasmine Rice & Peanuts
Enjoy the medley of fragrant flavours in this curry with a gentle warming heat. The tofu cubes are pan-fried separately so they get lightly golden, adding a delicious contrast against the rich coconut sauce. With ginger bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
zucchini
1 bag
Asian greens
2 clove
garlic
1 packet
Ginger Lemongrass Paste
2 tin
coconut milk
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
coriander
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
¾ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
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 Japanese tofu into 2cm cubes. • Thinly slice carrot into rounds. Thinly slice zucchini into half-moons. Roughly chop Asian greens. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Japanese tofu, turning occasionally, until golden, 3-4 minutes. • Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and zucchini, tossing, until softened, 5-6 minutes. • SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Add Asian greens, garlic, the soy sauce, gingerlemongrass paste and red curry paste (see ingredients). Cook, tossing, until fragrant, 1 minute.
• Stir in coconut milk and the brown sugar. Simmer until sauce is slightly thickened, 2-3 minutes. • Return tofu to pan. Stir until heated through, then remove pan from heat.
• Roughly chop coriander. • Divide jasmine rice between bowls. Top with Thai tofu and veggie curry. • Sprinkle with crushed peanuts and coriander to serve. Enjoy!