Veggie Ultimate Green Thai Curry and Crispy Tofu
with Pak Choi, Baby Corn and Mangetout
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Pak Choi
60 grams
Baby Corn
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
280 grams
Firm Tofu
(Contains Soya)
1 sachet(s)
Thai Style Spice Blend
45 grams
Thai Green Style Paste
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
80 grams
Young Pea Pods
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Plain Flour
½ tsp
Salt for the Tofu
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In the meantime, finish your prep.
Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.
Trim the pak choi, then thinly slice widthways. Halve the baby corn lengthways.
Crush the peanuts in the unopened sachet using a rolling pin.
Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
In a medium bowl, add the tofu, Thai-style spice, flour and salt for the tofu (see pantry for amount). Toss to coat.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the tofu until golden and crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Transfer the tofu to a plate lined with kitchen paper.
Return the pan to medium heat with a drizzle of oil. Add the garlic and green Thai style paste, and cook until fragrant, 1-2 mins.
Add the coconut milk, vegetable stock paste, water and sugar for the sauce (see pantry for both amounts). Bring to the boil, then add the baby corn, mangetout, and pak choi, and simmer until the veg is tender, 2-3 mins.
Stir the tofu through the curry sauce. Add a squeeze of lime and remove from the heat.
Fluff up the rice with a fork and stir though the lime zest.
Taste, and season with more salt and pepper if you feel it needs it.
Share the rice between your serving bowls.
Top with your green Thai curry.
Finish with a sprinkling of peanuts.
Serve with any remaining lime wedges.
Enjoy!
