Protein Boost | Goodfood Travels: Thailand's Spicy Veggie Red Curry with Tofu
Fresh Lemongrass & Heirloom Zucchini
Cooking time
30 minutes
Servings
2/4
Calories
1010 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Thailand, where heirloom zucchini never looked, tasted or felt so good as it does swirled with spicy red curry, fresh aromatics and the savoury undertow of dried premium mushrooms.
We will send you:
- 1 Block of tofu (non-GMO)
- 14g Basil
- 1 Sweet pepper
- 7g Dried mushrooms (porcini or shiitake)
- 160g Jasmine rice
- 36g Red curry paste
- 15ml Soy sauce (low sodium)
- 10g Brown sugar
- 400ml Organic fair-trade coconut milk (non-GMO)
- 5g Minced lemongrass
Contains: Soy • Wheat
You will need:
Oil
Small pot (or kettle)
Salt
2 Medium pots
Total Fat
53 g
Saturated Fat
34 g
Sodium
1370 mg
Total Carb
92 g
Sugars
16 g
Protein
40 g
Fibre
8 g
Preparation
Rehydrate the mushrooms
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a medium bowl, combine the dried mushrooms and ¾ of the boiling water.
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Reserving the liquid, drain and thinly slice the rehydrated mushrooms.
- In a small bowl, combine the curry paste and 4 tbsp water (double for 4 portions).
Make the curry
- In a second medium pot, heat a drizzle of oil on medium.
- Add the lemongrass, curry paste mixture and brown sugar. Cook, stirring often, 30 sec. to 1 min., until the brown sugar dissolves.
- Add the coconut milk, soy sauce, rehydrated mushrooms and reserved mushroom liquid.
- Cover and cook, 10 min., until beginning to thicken.
- Reduce the heat to low and add the zucchini and sweet pepper.
- Cook, stirring occasionally, 8 to 10 min., until the pepper has softened.
Plate your dish
- Divide the curry between your bowls.
- Serve the rice on the side. Bon appétit!
