Rich Yellow Thai Coconut Curry

with Tofu, Broccoli and Bamboo Shoots

Easy | 25 min

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Contains: Cashews and Soy.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Sulphites, and other Tree Nuts.

What We'll Send

Bamboo Shoots
Onion Diced 1"
Jasmine Rice
Lime Leaves
Brown Sugar
Yellow Curry Paste
Thai Basil
Whole Cashews
Bird's Eye Chili
Red Cabbage
GF Soy Sauce
Medium Firm Tofu
Canned Coconut Milk
Spice Blend
Ground Ginger, Coriander, Turmeric
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1247
Fat 69g
Protein 40g
Carbohydrates 117g

Cooking Directions


Cook Rice
- Rinse and drain jasmine rice in a fine mesh sieve.
- Add rice to a small pot with 1 1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 15-18 minutes or until grains are tender.


Prepare Ingredients
- Wash lime, lime leaves, cilantro, Thai basil and bird's eye chili.
- Cut lime in half.
- Remove lime leaves from stems and finely chop leaves.
- Pick and chop cilantro and basil leaves.
- Thinly slice bird's eye chili.
- Drain tofu and pat dry with paper towel.
- Cut tofu into 3/4 inch cubes.
- Wash hands with hot soapy water.


Prepare Cashews + Curry Mixture
- Place a small skillet over medium heat.
- Add cashews and toast, tossing often, for 4-6 minutes, or until golden and toasted.
- In a small bowl, mix together ½ cup water, brown sugar, garlic, spice blend, GF soy sauce and yellow curry paste to taste until smooth.


Cook Coconut Curry Sauce
- Heat 2 tbsp. oil in a large wide saucepan over medium high.
- Add onions and cabbage and cook for 3-4 minutes or until becoming tender and golden.
- Reduce heat to medium and stir in curry mixture and bird's eye chili to taste for 1 minute or until fragrant.
- Add coconut milk, lime leaves and bamboo shoots.
- Bring to a simmer and reduce heat to medium low.
- Season to taste with lime juice, salt and pepper.
- Add tofu to saucepan and gently stir to coat in sauce.
- Cover with a lid and cook for 5-6 minutes until sauce has thickened.


Finish Curry Sauce
- When sauce has thickened, stir broccoli gently into sauce.
- Cover with a lid and cook another 4-5 minutes or until broccoli is bright green and tender.


- Divide rice into serving bowls.
- Spoon yellow curry on top.
- Garnish with herbs and cashews.
- Squeeze any remaining lime to taste on top.
- Enjoy!

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