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Spicy
Dairy Free
Gluten Free

Tofu Thai Curry

with Lemongrass, Bok Choy, Baby Peppers & Purple Rice

Cooking time

35 minutes

Servings

2/4

Calories

630 /serving

Ancient purple rice has quite a history! Bursting with nutrients and renowned for its antioxidant properties, this nutty rice is also known as the Emperor’s rice; historically, only the Chinese emperor was allowed to consume it. In this recipe, we serve it with a flavourful vegetarian curry in which we combine golden tofu cubes, green curry paste, colourful baby peppers, fresh bok choy and creamy coconut milk. The addition of lemongrass, lime, garlic and green onion adds depth and a remarkable richness to the flavour of the dish. No need to be an emperor to enjoy this recipe!

We will send you:

  • 170g Baby bok choy
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Lime
  • 90g Multicoloured baby peppers
  • 1 Lemongrass stalk
  • 165ml Coconut milk
  • 36g Green curry paste
  • 450g Tofu
  • 150g Purple rice

  • Contains: Soy

    You will need:

    Medium pot
    Large pot
    Oil
    Salt & pepper
    Total Fat
    27 g
    Saturated Fat
    13 g
    Sodium
    1360 mg
    Total Carbs
    76 g
    Sugars
    6 g
    Protein
    29 g
    Fibres
    10 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 26 to 30 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Mise en place
    While the rice cooks, mince the garlic. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the baby peppers into rings. Cut off and discard the root ends of the bok choy; roughly chop the leaves crosswise. Quarter the lime. Pat the tofu dry with paper towel; cut into medium cubes. Peel and discard the outer layer of the lemongrass; using the back of your knife, smash the length of the stalk to release the oils.
    a picture
    Start the curry
    While the rice continues to cook, in a large pot, heat a drizzle of oil on medium. Add the garlic and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until softened and fragrant. Add as much of the curry paste as you’d like and cook, stirring frequently, 30 seconds to 1 minute, until toasted and fragrant. Add the tofu and cook, stirring frequently, 2 to 3 minutes, until beginning to brown.
    a picture
    Add the vegetables
    Add the baby peppers to the pot of curry; season with salt. Cook, stirring frequently, 1 to 2 minutes, until starting to soften. Add the coconut milk (shaking the can before opening), ¾ cup of water (double for 4 portions) and the lemongrass. Simmer, stirring occasionally, 6 to 8 minutes, until the curry has thickened.
    a picture
    Finish the curry & serve
    Remove the lemongrass and add the bok choy to the pot of curry. Cook, stirring frequently, 1 to 2 minutes, until the bok choy is wilted. Divide the rice between your bowls and top with the finished curry. Garnish with the green tops of the scallions and lime wedges. Bon appétit!