How it tastes
Creamy coconut milk, sharp chilli, fresh lemongrass, with ginger, garlic and the scent of Thai basil behind it.
Green Thai vegetable curry
with tofu
Lemongrass, galangal and lime leaves meet coconut milk, turning into a green sauce where aubergines, baby corn and tofu go swimming. Jasmine rice, Thai basil and a chilli kick that wakes you up midweek.
- kcal
- 943
- Protein
- 32.8 g
- Carbs
- 119.0 g
- Fat
- 35.5 g
per portion (550 g)
CHF 19.00 per portion
20% off your first order
- Cancel or pause any time
- Freshly cooked, delivered every Wednesday
- Change your order until Friday 11 am
Why you'll love it
Perfect for
For everyone craving street food heat, chopsticks already on the table.
Recipe Cook it yourself
- Prep approx. 25 min
- Bake approx. 20 min
- Total approx. 45 min
Crunchy vegetables in a green coconut curry sauce with tofu, served with jasmine rice. A quick and easy curry for any day of the week, ready in about 45 minutes.
Method
Tofu
Preheat the oven to 190 °C. Pat the tofu dry and toss with the sesame oil, agave syrup, cornflour, salt and pepper. Spread out on a baking tray lined with baking paper and roast in the middle of the oven for approx. 15 to 20 mins, turning once.
Rice
Bring the salted water to the boil, add the rice, cover and leave to simmer over a medium heat for approx. 12 mins. Remove from the heat, leave to stand for approx. 5 mins, then fluff up with a fork.
Vegetables
Heat the oil in a frying pan. Fry the beans, baby corn, aubergine, pepper, ginger and chilli for approx. 5 mins, then season.
Curry sauce
Heat the oil in a pan. Sweat the curry paste and garlic for approx. 1 min. Pour in the coconut milk, water and stock and bring to the boil. Stir in the cornflour and simmer for approx. 1 min until the sauce thickens slightly. Add the basil, lime leaves and lime juice, and season with salt.
Curry
Add the vegetables to the curry sauce and simmer for approx. 5 to 10 mins, depending on whether you like them crunchy or soft.
To serve
Divide the rice between plates, arrange the vegetable curry alongside and top with the roasted tofu.
- Tip:
- If you'd like more heat, add extra chilli.
No time to cook? Our kitchen cooks fresh for you every week. See the weekly menu
What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
943kcal
Nutrition facts
per portion (550 g) · 3946 kJ
Energy from
- Protein 14 %
- Carbohydrates 51 %
- Fat 35 %
Share of daily intake
- Protein32.8 g66 %
- Carbohydrates119.0 g46 %
- of which sugars9.9 g11 %
- Fat35.5 g51 %
- of which saturates14.8 g74 %
- Salt6.2 g103 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 3947 kJ943 kcal | 718 kJ172 kcal |
| Fat | 35.5 g | 6.5 g |
| of which saturates | 14.8 g | 2.7 g |
| Carbohydrates | 119.0 g | 21.6 g |
| of which sugars | 9.9 g | 1.8 g |
| Fibre | 5.8 g | 1.0 g |
| Protein | 32.8 g | 6.0 g |
| Salt | 6.2 g | 1.1 g |
Ingredients
- Water
- Tofu (CH)
- Jasmine rice
- Coconut milk
- Beans
- Baby corn, natural
- Aubergines
- Peppers
- Rapeseed oil
- Cornflour
- Peperoncini
- Sesame oil
- Ginger
- Organic agave syrup
- Thai basil
- Vegetable stock
- Salt
- Garlic
- Galangal root
- Lemongrass
- Coriander leaves
- Salt, pepper
- Peppercorns
- Lime leaves
- Soy sauce
- Chilli
- Coriander seeds
- Lime juice
- Cumin
Full declaration
Water, tofu (CH) 22 % (water, SOYA BEANS, sea salt, nigari), jasmine rice, coconut milk (coconut flesh 60% (Sri Lanka, coconut milk), water 40% (Sri Lanka)), beans, baby corn, natural (baby corn, water, salt, citric acid), aubergines, peppers, rapeseed oil, cornflour, peperoncini, SESAME OIL, ginger, organic agave syrup, Thai basil 1 %, vegetable stock 1 % (sea salt, maltodextrin, vegetables 5% (parsnips, leeks, onions, pumpkin), raw cane sugar, carrot juice 2%, yeast extract, carrot juice concentrate, spice, parsley extract), salt, garlic, galangal root, lemongrass, coriander leaves, salt, pepper, peppercorns, lime leaves, SOY SAUCE, chilli, coriander seeds, lime juice, cumin.
Translated – the German declaration is legally binding.
Show German declaration
Wasser, Tofu (CH) 22 % (Wasser, SOJABOHNEN, Meersalz, Nigar), Jasminreis, Kokosnussmilch (Kokosnussfleisch 60% (Sri Lanka, Kokosnussmilch), Wasser 40% (Sri Lanka)), Bohnen, Maiskölbchen naturel (Maiskölbchen, Wasser, Salz, Zitronensäure), Auberginen, Peperoni, Rapsöl, Maisstärke, Peperoncini, SESAMÖL, Ingwer, Bio Agavensirup, Basilikum Thai 1 %, Gemüsebouillon 1 % (Meersalz, Maltodextrin, Gemüse 5% (Pastinaken, Lauch, Zwiebeln, Kürbis), Roh-Rohrzucker, Karottensaft 2%, Hefeextrakt, Karottensaftkonzentrat, Gewürz, Petersilienextrakt), Salz, Knoblauch, Galgant Wurzeln, Zitronengras, Korianderkraut, Salz, Pfeffer, Pfefferkörner, Limettenblätter, SOJASAUCE, Chili, Korianderkörner, Limettensaft, Kreuzkümmel.
Allergens
Contains Sesame, Soy. May contain traces of other allergens.
Green Thai vegetable curry is just one of 14 dishes this week.
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