Tofu red curry, lychees, zucchini, Thai basil
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
INGREDIENTS:
Firm tofu (½ supplied)
Red curry sauce
Peanuts and shallots (½ supplied)
Rice (½ supplied)
Thai basil (½ supplied)
Zucchini
Long red chilli (½ supplied)
YOU’LL NEED: Medium frying pan, colander or sieve, knife, chopping board
PANTRY STAPLES: Cooking oil (vegetable or grape seed)
ALLERGENS: Garlic, onion, peanut, soy
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
METHOD:
1. Prepare the produce: Wash the vegetables. Thinly slice the chilli on the diagonal. Slice the tofu. Slice the zucchini on the diagonal. Pick the leaves off the Thai basil.
2. Cook the rice: Bring a medium pot of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
3. Cook the curry: Heat a splash of oil in a medium frying pan over medium heat. Cook the tofu, for 5 minutes or until brown on all sides, and then add the curry. Bring to the boil, reduce and gently simmer for 5 minutes. Add the zucchini, cook one minute, then briefly cook most of the basil leaves. Add a splash of water to loosen the curry, if needed.
4. To serve: Divide the rice and curry between serving bowls. Top with the remaining basil leaves, chilli and peanuts and shallots.