Tofu Massaman Curry
With Green Beans and Zesty Rice
.
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 conflict 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.
150 grams
Jasmine Rice
280 grams
Tofu
(ContainsSoya)80 pack(s)
Green Beans
1 unit(s)
Carrot
1 clove
Garlic Clove
25 grams
Salted Peanuts
(ContainsPeanuts)½ unit(s)
Lime
1 pot(s)
Thai Style Spice Blend
(ContainsSesame)50 sachet
Massaman Curry Paste
200 milliliter(s)
Coconut Milk
1 sachet
Vegetable Stock Powder
(ContainsCelery)100 milliliter(s)
Water for Curry
Not included in your delivery
300 milliliter(s)
Water for the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
Meanwhile, drain the tofu and pat it dry with some kitchen roll. Chop the tofu into 2cm cubes. Trim the green beans and cut into thirds. Trim the carrot then slice into rounds about 1cm thick. Peel and grate the garlic (or use a garlic press). Finely chop the peanuts or put them in a freezer bag and crush them with the bottom of a pan. Zest the lime and cut into wedges.
Heat a drizzle of oil in a large frying pan on a medium high heat. Once hot, add the tofu and fry stirring occasionally until browned all over, 6-7 mins. Add the carrot, stir fry for 3-4 mins, until it has started to soften. Then add the garlic, Thai spice and Massaman paste. Cook stirring frequently until fragrant, 1 minute.
Pour in the coconut milk, water (see ingredients for amount) and vegetable stock powder, stir to combine and bring to a simmer. Add in the green beans and allow the curry to cook uncovered, stirring occasionally until the sauce is slightly thickened and the beans are tender, 7-8 mins.
Remove the curry from the heat - add a splash of water if it's a bit thick. Add a squeeze of lime juice, then taste the curry and season to taste with salt, pepper and more lime juice if needed.
Fluff the rice with a fork and mix through the lime zest. Share the rice between you bowls and spoon over the tofu curry. Sprinkle over the peanuts and serve any remaining lime wedges along side for squeezing over. Enjoy!