Tofu red curry, lychees, zucchini, Thai basil

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READY IN: 15 MINS

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.

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