Protein Boost | Veggie-Full Tofu Panang Peanut Curry
with Broccoli & Asian Greens
Cooking time
20 minutes
Servings
2/4
Calories
1200 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. The underlying richness of peanuts and the creaminess of coconut milk make panang a tantalizing Thai curry. It's also tantalizingly easy to prepare: throw in baby bok choy and broccoli, and ladle soft saucy veg over warm, long-grain jasmine rice, another Thai fave.
We will send you:
- 200g Broccoli florets
- 1 Lime
- 15ml Minced garlic
- 225g Baby bok choy
- 400ml Organic fair-trade coconut milk (non-GMO)
- 36g Mild yellow curry paste
- 160g Jasmine rice
- 25g Chopped peanuts
- 30g Peanut butter
- 1 Block of tofu (non-GMO)
Contains: Peanuts • Soy
You will need:
Oil
Salt & pepper (S&P)
2 Medium pots
Total Fat
71 g
Saturated Fat
37 g
Sodium
1120 mg
Total Carb
98 g
Sugars
11 g
Protein
49 g
Fibre
12 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and ½ the peanuts. Sauté, 1 to 2 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- Quarter the lime.
Start the curry
- In a second medium pot, heat a generous drizzle of oil on medium.
- Add the curry paste, and remaining garlic and peanuts. Sauté, 1 to 2 min., until fragrant.
- Add the coconut milk, peanut butter, 1 cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until the peanut butter is incorporated.
Finish the curry
- To the pot of curry, add the broccoli (halve if large). Cook, stirring often, 2 to 3 min., until partially cooked.
- Add the bok choy and cook, stirring often, 2 to 4 min., until the vegetables are tender.
- Add the juice of ½ the lime wedges; stir well.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry.
- Garnish with the remaining lime wedges. Bon appétit!
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