Tofu Massaman Curry
with Green Beans and Zesty Rice
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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.
Ingredients
150
Jasmine Rice
280
Firm Tofu
10
Cornflour
80
Green Beans
1
Carrot
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
½
Lime
1
Thai Style Spice Blend
(Contains Sesame)
50
Massaman Curry Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
100
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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. Put the cornflour in a large bowl and season with salt and pepper. Add the tofu to the bowl and toss to completely coat in the cornflour. 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 until it has started to soften, 3-4 mins. Then add the garlic, Thai style spice blend and Massaman curry paste. Cook, stirring frequently, until fragrant, 1 minute.
Pour in the coconut milk, water for the curry (see ingredients for amount) and vegetable stock paste, 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. TIP: 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 your bowls and spoon over the tofu curry. Sprinkle over the peanuts and serve any remaining lime wedges alongside for squeezing over. Enjoy!
