Tofu red curry, lychees, zucchini, Thai basil
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Firm tofu (½ supplied)
Red curry sauce
Peanuts and shallots (½ supplied)
Rice (½ supplied)
Thai basil (½ supplied)
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
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.