Tofu Massaman Curry

Tofu Massaman Curry

With Green Beans and Zesty Rice

Read more



Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Jasmine Rice

280 grams



80 pack(s)

Green Beans

1 unit(s)


1 clove

Garlic Clove

25 grams

Salted Peanuts


½ unit(s)


1 pot(s)

Thai Style Spice Blend


50 sachet

Massaman Curry Paste

200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


100 milliliter(s)

Water for Curry

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3126 kJ
Energy (kcal)747 kcal
Fat36.0 g
of which saturates19.0 g
Carbohydrate75.65 g
of which sugars8.81 g
Protein29.9 g
Salt3.43 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Kitchen Paper
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!