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–+ servings

Tenderstem® Broccoli, Courgette & Edamame Green Thai Curry

The Balanced Kitchen
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people

Ingredients
  

Green Thai Curry Paste

  • 3 shallots peeled, chopped
  • 2 green chillies washed, seeds removed
  • 2 inches fresh root ginger
  • 3 garlic cloves peeled
  • 1 lime juice and zest
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • 1 tbsp tamari
  • 1 tbsp lemongrass paste
  • 1 tbsp tamarind
  • 1 large handful fresh coriander

Rest of ingredients

  • 100 g frozen edamame beans
  • 150 g frozen Tenderstem®
  • 1 medium courgette grated
  • 2 servings wholegrain rice
  • 1 tin coconut milk
  • 1 block firm tofu
  • Salt & pepper seasoning

Instructions
 

  • Begin by assembling all of the ingredients.
  • Boil a kettle as you will need this for the frozen vegetables later on.
  • Rinse the rice and add to a pan of boiling water (2-3x volume of water to rice), bring to the boil and simmer for about 25 mins or as per packet instructions until cooked.
  • Next, add all of the prepared Green Thai Curry Paste ingredients to a food processor and blitz until you reach a grain-like texture.
  • After squeezing the excess moisture from the tofu, cut into bite-sized cubes and place in a frying pan with a little oil and fry until golden on each side (about 5 minutes total).
  • Add one heaped spoonful, per person, of the Green Thai Curry Paste to the frying pan with the tofu.
  • Mix together and fry for 2 minutes until fragrant.
  • Next, add the coconut milk from the tin to the frying pan and stir well.
  • Now add the grated courgette to the same pan, combine together and then leave to cook on a low heat for a few minutes.
  • Place the frozen Tenderstem® and edamame beans in a pan and pour on the boiled water from the kettle until covered. Leave to simmer on a medium heat for just 2 minutes or until the vegetables are tender. Season to taste.
  • Once the rice and vegetables are cooked, drain any excess liquid through a sieve.
  • Serve between two bowls by plating the rice and the green Thai curry from the frying pan and add the Tenderstem® on top with a squeeze of extra lime juice and some chilli flakes if you would like extra heat.
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