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Greatest plates · Main
Thai green curry with jasmine rice
A fragrant, creamy green curry packed with veg and tofu over fluffy jasmine rice.
Serves 4Prep 15 minCook 20 minVegan
Containsgluten · soy
Protein 15%Carbs 40%Fat 45%
About 870 kcal a serve — 32 g protein, 86 g carbs, 44 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
RiceRinse the jasmine rice, then cook in the rice cooker or in a pot with 300ml water, covered, for about 12 minutes until fluffy. Leave to steam with the lid on.
In the rice cookerCook rice →
Crisp the tofu
GoldenHeat the oil in a large pan over medium-high and fry the tofu cubes for 6–8 minutes, turning, until golden on all sides. Remove and set aside.
Into the panFry tofu →
8 min
Fry the paste
FragrantIn the same pan, add the green curry paste and stir for 1 minute until fragrant, then pour in the coconut milk and bring to a gentle simmer.
Into the panSimmer →
3 min
Add the veg
TenderAdd the broccoli, capsicum and green beans and simmer for 6–8 minutes until just tender.
Into the panAdd veg →
8 min
Season and finish
BalanceReturn the tofu, then stir in soy sauce, brown sugar and lime juice. Taste and adjust, then toss through the basil leaves.
Into the panSeason →
Serve
Spoon the curry over the jasmine rice and serve hot.
Cook's noteDon't skip crisping the tofu first — it stops it crumbling in the sauce. For a lighter plate, load up the veg and go easy on the rice.
Estimated per serve
870 kcal · 32 g protein · 86 g carbs · 44 g fatestimates, within ~10%
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