Southeast Asian Tofu & Green Bean 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 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.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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. )
½ packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1
carrot
1 tin
bamboo shoots
1 bag
green beans
2 clove
garlic
1 packet
Ginger Lemongrass Paste
1 tin
coconut milk
1 bag
coriander
½ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
1
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
1.25 cup
water
Nutritional Values
Utensils
Cooking Steps
• 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.
• 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 medium-high heat with a drizzle of olive oil. Cook carrot and green beans, tossing, until softened, 5-6 minutes. • Add garlic, gingerlemongrass paste, bamboo shoots and Southeast Asian spice blend. Cook until fragrant, 1 minute.
• Stir in coconut milk, the soy sauce, the brown sugar and a dash of water. 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 tofu and veggie curry. • Top with coriander to serve. Enjoy!