Thai Green Style Tofu Curry
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Thai Green Style Tofu Curry

Thai Green Style Tofu Curry

with Zesty Jasmine Rice and Green Beans

Our Thai Green Style Tofu Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

150 grams

Jasmine Rice

280 grams

Firm Tofu

(Contains Soya)

80 grams

Green Beans

½ unit(s)


1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

45 grams

Thai Green Curry Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2940 kJ
Energy (kcal)703 kcal
Fat33.5 g
of which saturates21 g
Carbohydrate73.4 g
of which sugars5.5 g
Protein27.8 g
Salt2.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Paper Towel


Cook the Garlic Rice

Peel and grate the garlic (or use a garlic press).

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, half the garlic and 1/4 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).

Fry the Tofu

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the tofu until golden, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.

Prep and Spice

Meanwhile, trim the green beans, then cut into thirds.

Zest and halve the lime (see ingredients for amount). 

Once the tofu is golden, turn the heat down to medium and add the green beans, remaining garlic and the Thai style spice blend. Toss to coat evenly and cook for 30 secs.

Curry Up

Stir the Thai green curry paste into the pan and cook for 30 secs.

Pour in the coconut milk and water for the sauce (see pantry for amount), stir together, then mix in the veg stock paste.

Bring to the boil, then turn the heat down to medium and simmer the curry until thickened slightly, 5-7 mins.

Finishing Touches

When the curry has thickened, season with salt, pepper and a squeeze of lime juice.

Fluff up the rice with a fork and stir through the lime zest.

Serve Up

Share the zesty rice and tofu curry between your bowls.

Serve with any remaining lime wedges on the side for squeezing over.