Tenderstem® broccoli, courgette and edamame green Thai curry
Method
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Rinse the rice and cook according to the pack instructions. Drain, keep warm and set aside.
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While the rice is cooking, add the curry paste ingredients to a food processor and blitz until you reach a grain-like texture.
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Squeeze out any excess moisture from the tofu, then cut into bite-sized cubes and place in a frying pan with the oil. Fry for around 5 minutes until golden on each side.
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Add the curry paste to the frying pan. Mix together with the tofu and fry for 2 minutes until fragrant.
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Add the coconut milk to the frying pan and stir well. Mix in the courgette and cook on a low heat for a few minutes.
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Place the Tenderstem® broccoli and edamame beans in a pan and pour over boiling water until covered. Simmer on a medium heat for 2 minutes or until the vegetables are tender, then drain.
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Divide the rice between 4 bowls, top with the curry, Tenderstem® broccoli and edamame. Serve with the lime wedges, plus chilli flakes if you would like extra heat.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
