Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle and take out two saucepans and a frying pan.
STEP 2
Place theĀ jasmineĀ riceĀ in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.
STEP 3
Place your frying pan over a medium heat and add a drizzle of oil. Cut theĀ tofuĀ into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add theĀ mangetoutĀ and fry them for 3 minutes or lightly charred but still with some crunch.
STEP 4
Meanwhile empty theĀ curry sauceĀ into your other saucepan and warm through over a medium-low heat for 3-5 minutes.
STEP 5
Thinly slice the red chilli and quarter the limeĀ for garnish and set aside.Ā Ā
STEP 6
To serve up, divide theĀ sauceĀ between serving bowls, then add theĀ tofu,Ā mangetoutĀ andĀ jasmineĀ rice. Garnish withĀ redĀ chilliĀ and a squeeze of freshĀ limeĀ juice. Enjoy!
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Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime
Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle and take out two saucepans and a frying pan.
STEP 2
Place theĀ jasmineĀ riceĀ in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.
STEP 3
Place your frying pan over a medium heat and add a drizzle of oil. Cut theĀ tofuĀ into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add theĀ mangetoutĀ and fry them for 3 minutes or lightly charred but still with some crunch.
STEP 4
Meanwhile empty theĀ curry sauceĀ into your other saucepan and warm through over a medium-low heat for 3-5 minutes.
STEP 5
Thinly slice the red chilli and quarter the limeĀ for garnish and set aside.Ā Ā
STEP 6
To serve up, divide theĀ sauceĀ between serving bowls, then add theĀ tofu,Ā mangetoutĀ andĀ jasmineĀ rice. Garnish withĀ redĀ chilliĀ and a squeeze of freshĀ limeĀ juice. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle and take out two saucepans and a frying pan.
STEP 2
Place theĀ jasmineĀ riceĀ in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.
STEP 3
Place your frying pan over a medium heat and add a drizzle of oil. Cut theĀ tofuĀ into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add theĀ mangetoutĀ and fry them for 3 minutes or lightly charred but still with some crunch.
STEP 4
Meanwhile empty theĀ curry sauceĀ into your other saucepan and warm through over a medium-low heat for 3-5 minutes.
STEP 5
Thinly slice the red chilli and quarter the limeĀ for garnish and set aside.Ā Ā
STEP 6
To serve up, divide theĀ sauceĀ between serving bowls, then add theĀ tofu,Ā mangetoutĀ andĀ jasmineĀ rice. Garnish withĀ redĀ chilliĀ and a squeeze of freshĀ limeĀ juice. Enjoy!
