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Dish photo for Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime
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Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime

Total time17 min
Active time14 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Boil kettle and prepare pans3m
  2. 2Cook jasmine rice11m
  3. 3Assemble and garnish bowls3m
17m total • 3/6 critical
0 min
5 min
10 min
15 min
17 min

⚡Critical stepBoil kettle and prepare pans

Prep • 3 min • Start 0m

Prep

⚡Critical stepCook jasmine rice

Cooking • 11 min • Start 3m

Cooking

Fry tofu and mangetout

Cooking • 10 min • Start 3m • 1m slack

Cooking

Warm the curry sauce

Cooking • 4 min • Start 3m • 7m slack

Cooking

Prep chilli and lime garnish

Prep • 2 min • Start 0m • 12m slack

Prep

⚡Critical stepAssemble and garnish bowls

Finishing • 3 min • Start 14m

Finishing

Nutrition Information

Calories667 kcal
Protein22.3g
Fat35.1g
Carbs75.1g
Fibre4.8g
Salt0.5g

Step-by-Step Instructions

  1. Boil kettle and prepare pans

    3 min

    Boil your kettle and take out two saucepans and a frying pan.

    Equipment: kettle, saucepan, frying pan

  2. Cook jasmine rice

    11 min

    Place the jasmine rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

    Equipment: saucepan, lid

  3. Fry tofu and mangetout

    10 min

    Place your frying pan over a medium heat and add a drizzle of oil. Cut the tofu into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add the mangetout and fry them for 3 minutes or lightly charred but still with some crunch.

    Equipment: frying pan, knife, cutting board

  4. Warm the curry sauce

    4 min

    Meanwhile empty the curry sauce into your other saucepan and warm through over a medium-low heat for 3-5 minutes.

    Equipment: saucepan

  5. Prep chilli and lime garnish

    2 min

    Thinly slice the red chilli and quarter the lime for garnish and set aside.

    Equipment: knife, cutting board

  6. Assemble and garnish bowls

    3 min

    To serve up, divide the sauce between serving bowls, then add the tofu , mangetout and jasmine rice . Garnish with red chilli and a squeeze of fresh lime juice. Enjoy!

    Equipment: serving bowls