Thai Green Curry Brothy Rice with Crispy Tofu

Serves: 4 Prep: 10_mins Cook: 35_mins
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This Thai Green Curry Brothy Rice is a vibrant, aromatic bowl layered with flavour and texture. A fresh mix of vegetables simmered in rich Biona Organic Thai Green Coconut Milk, creating a comforting, brothy base. Served over fluffy jasmine rice, it’s finished with zesty lime and fresh cilantro for brightness. The golden, crispy tofu adds irresistible crunch and protein. Warming, nourishing, and wonderfully fragrant, this dish is the perfect plant-based comfort meal with a fresh Thai-inspired twist. Protein: 22 g per serving Fibre: 5 g per serving

Ingredients

270g Biona Organic Jasmine Rice

2 tbsp Biona Organic Toasted Sesame Oil

200g shiitake mushrooms

1 green pepper 

1 shallot 

1 handful mangetout 

1 can Biona Organic Thai Green Coconut Milk

1 handful baby corn 

200g can water chestnuts

Fresh coriander for garnishing

Chilli flakes for garnishing

1 block Biona Organic Extra Firm Tofu 

2 tsp Biona Organic Toasted Sesame Oil

1 whole lime for juicing and garnishing

Method

  1. Press the tofu by placing it between paper towels and a heavy object for 15–20 minutes to remove excess moisture.
  2. Cut the pressed tofu into cubes or rectangles.
  3. Prepare vegetables by slicing shallot, mushrooms, and bell pepper.
  4. Heat 1 tbsp toasted sesame oil over medium heat in a large pan.
  5. Add shallots, mushrooms, and bell pepper; cook 2–3 minutes until softened.
  6. Add mangetout and sauté until bright green.
  7. Pour in coconut milk and stir to combine. Bring to a simmer.
  8. Add baby corn and water chestnuts. Season with juice of half a lime, salt, and chilli flakes. Simmer on medium-low for 10–15 minutes.
  9. Heat a non-stick pan over medium-high heat with 2 tsp toasted sesame oil.
  10. Cook tofu cubes in a single layer for 4–5 minutes on each side until golden and crispy. Drizzle with remaining lime juice and toss to coat. Remove from heat.
  11. Cook jasmine rice according to package instructions.
  12. Stir chopped coriander into the curry.
  13. Serve curry over cooked jasmine rice, top with crispy tofu, and garnish with extra coriander, red chilli flakes, and lime wedges.
  14. Enjoy a fragrant, nourishing Thai-inspired meal!

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