Rich Yellow Thai Coconut Curry

with Tofu, Broccoli + Bamboo Shoots served over Jasmine Rice

25 min

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This bowl will brighten any day with its glowing yellow hue and warming flavours. Pan-seared wedges of pressed tofu and still crisp broccoli florets in a delicious lime-scented coconut broth with Thai curry paste, garlic, bamboo shoots, onion, and a touch of brown sugar. Spooned generously over a bed of jasmine rice.

What We'll Send

GF Soy Sauce
Garlic
Yellow Curry Paste
Canned Coconut Milk
Lime
Broccoli Florets
Bamboo Shoots
Onion Diced 1"
Brown Sugar
Jasmine Rice
Organic Pressed Tofu
Kaffir Lime Leaves
Spice Blend
Coriander, Ground Ginger, Turmeric
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains common allergens. 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.
This recipe contains soy and sulphites.

Nutrition
Calories 722
Fat 35g
Protein 43g
Carbohydrates 55g

What You'll Need

Cooking Directions

1

Cook Rice

Bring 1 ½ (3 cups for 4 serving) cups salted water to a boil in a pot. Add jasmine rice to pot. Reduce heat and cover with a lid. Cook until grains are tender, about 12-15 minutes. Drain excess liquid if needed.



2

Prepare Ingredients

Drain tofu and pat dry with paper towel. Separate tofu pieces. Cut each tofu square horizontally in half, then cut diagonally into triangles. Remove and discard stems from kaffir lime leaves, then finely chop leaves. Wash, zest and slice lime in half. 

3

Prepare Curry Mixture

Whisk together ½ cup (1 cup for 4 servings) water, brown sugar, yellow curry paste, garlic, spice blend and GF soy sauce in a bowl. Open can of coconut milk. Set aside for Step 5.

4

Fry Tofu

Heat 2 tbsp (4 tbsp for 4 servings) oil in a large, wide saucepan over medium-high. Fry tofu, turning as needed until both sides are golden. Transfer to a plate. Reduce heat to medium. 

5

Prepare Curry Sauce

Add onions to saucepan and cook for 1-2 minutes. Add coconut milk and prepared curry mixture to saucepan. Add kaffir lime leaves, lime zest, and half of the lime juice. Stir to mix. Add tofu, broccoli florets and bamboo shoots. Bring to a simmer and cook until broccoli is bright green and tender, about 3-5 minutes.

6

Serve

Divide rice into serving bowls. Spoon yellow curry on top. Squeeze remaining lime on top. Enjoy!

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