with rice and crunchy peanuts
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Baby Corn
150 grams
Coconut Milk
1 pack(s)
Jasmine Rice
150 grams
Peanuts
20 grams
Peas
120 grams
Carrot
1 unit(s)
Scallion
1 unit(s)
Lime
1 unit(s)
Massaman Curry Paste
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Tofu
180 grams
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Chop the tofu into 2cm cubes.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the tofu and carrot until golden, 5-6 mins.
- Meanwhile, halve the baby corn lengthways. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Trim and thinly slice the scallion. Quarter the lime.
- Reduce the heat of the pan to medium-high.
- Add the lemongrass paste, dried chilli flakes (use less if you don't like the heat) and baby corn and fry until fragrant, 2-3 mins.
- Add the coconut milk, massaman paste and 50ml water (per 2P).
- Cover and simmer for 4-6 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
- Season to taste with salt, pepper and lime juice. Add a splash of water if you feel it's too thick.
- Divide the fragrant rice and curry between plates.
- Scatter sliced scallion and peanuts over the top.
- Serve any remaining lime wedges alongside.
3378
kJ
Energy (kJ)
807
kcal
Energy (kcal)
38.1
g
Fat
17.8
g
of which saturates
92.5
g
Carbohydrate
16.4
g
of which sugars
6.1
g
Dietary Fiber
32.6
g
Protein
0.3
mg
Cholesterol
2.2
g
Salt
