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Thai Green Tofu Curry with Brown Rice & Peanuts
This vibrant curry is stuffed with goodness. Fresh coriander, lime and Thai green spices bring fragrance to the coconutty sauce. Golden pan fried tofu is the protein of choice. Bright mangetout, vibrant carrots and crunchy baby sweetcorn up the veg.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 40g creamed coconut (use half)
- 100g rice (brown) (use half) (100% Brown Rice)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 garlic clove
- 1 carrot (use half)
- 3 tbsp thai green curry paste (use half) (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g mangetout (use half)
- 80g baby corn (use half)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 692
Protein: 33g
Carbs: 64g
Fat: 33g
Ingredients
- 80g mangetout
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 40g creamed coconut
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 3 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 garlic clove
- 1 carrot
- 80g baby corn
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 687
Protein: 33g
Carbs: 63g
Fat: 33g
Thai Green Tofu Curry with Brown Rice & Peanuts
This vibrant curry is stuffed with goodness. Fresh coriander, lime and Thai green spices bring fragrance to the coconutty sauce. Golden pan fried tofu is the protein of choice. Bright mangetout, vibrant carrots and crunchy baby sweetcorn up the veg.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Cook the rice & fry the tofu
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden. Season with salt and pepper, then remove from the pan and set aside
Do the prep
- Meanwhile, halve the baby corn widthways. Halve the carrot lengthways, then slice into 1cm thick half-moons (peel optional). Finely chop or crush the garlic. Zest half the lime, then halve. Roughly chop the coriander and peanuts
Build the base
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot and baby corn and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the garlic, lemongrass puree, Thai green curry paste and the lime zest and cook for 2 mins, until fragrant
Simmer the curry
- Stir the creamed coconut, tamari and 250ml water (125ml for 1 person) into the veg pan. Bring to a simmer and stir to dissolve the coconut, then simmer for 2-3 mins, until thickened
- Add the mangetout and tofu to the curry and simmer for a further 2-3 mins, until the veg is tender
- Stir half the coriander and the juice of half the lime into the curry. Season to taste and add a splash of water if it's too dry
Plate up
- Share the Thai green curry between bowls, with the rice alongside. Garnish with the peanuts, remaining coriander and lime, cut into wedges
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