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Fragrant Yellow Thai Style Tofu Curry & Sticky Rice

Fragrant Yellow Thai Style Tofu Curry & Sticky Rice

with Baby Corn, Pea Pods, Chilli and Lime

Emma Blanchet
Emma BlanchetPublished on January 06, 2025

Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Firm tofu, made from compressed soybeans, is the perfect vehicle for soaking up the delicious flavours.

Tags:
Veggie
New
Allergens:
Soya

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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Sushi Rice

280 grams

Firm Tofu

(Contains: Soya)

60 grams

Baby Corn

80 grams

Young Pea Pods

1 unit(s)

Lime

1 unit(s)

Red Chilli

45 grams

Yellow Thai Style Paste

(Contains: Soya)

180 milliliter(s)

Coconut Milk

Not included in your delivery

300 milliliter(s)

Boiled Water for the Rice

¼ tsp

Salt for the Rice

1 tbsp

Plain Flour

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3119 kJ
Energy (kcal)745 kcal
Fat34.3 g
of which saturates15.9 g
Carbohydrate79.3 g
of which sugars7.6 g
Dietary Fibre7 g
Protein33.1 g
Salt2.4 g
Potassium36.8 mg
Calcium1.4 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Medium Bowl
Large Frying Pan
Bowl
Chopping Board
Knife
Small Bowl

Cooking Instructions and Tips

1

Boil a half-full kettle. Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.

Pour the boiled water for the rice (see pantry for amount) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. 

2

Cover the pan with a tight-fitting lid and cook the rice for 15 mins.

Then, remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam). 

When ready, stir through the salt for the rice (see pantry for amount).

3

While the rice cooks, drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.

Add the tofu chunks to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat.

Heat a large non-stick frying pan on high heat with a drizzle of oil.

Once hot, fry the tofu until crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

4

While the tofu fries, Halve the baby corn lengthways, then halve again widthways. Halve the pea pods widthways.

Cut the lime into quarters. Thinly slice the red chilli.

Once the tofu is crispy, pop it in a bowl and set aside for later.

Put the (now empty) pan back on medium-high heat with a drizzle more oil.

Once hot, add the baby corn, pea pods and half the chilli (add less if you'd prefer things milder). Stir-fry until starting to go tender, 1-2 mins. 

5

Once the veg is slightly tender, stir in the yellow Thai style curry paste and stir-fry until fragrant, 30 secs.

Stir in the coconut milk, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins.

Once thickened, remove from the heat. Stir in the tofu and squeeze in some lime juice.

Taste and season with salt, pepper and more lime juice if you feel it needs it. 

6

When everything's ready, press your rice into small bowls, then carefully turn out onto the centre of your serving plates. 

Spoon the tofu curry around the rice. Sprinkle over the remaining chilli (add less if you'd prefer things milder). 

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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