Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, tenderstem broccoli and pak choi well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

Thai curry is always about flavour balancing between salty, spicy, and sweet, once you have added your soy sauce, taste and season with salt and pepper, if you need to add a touch of sugar to your liking.

Step 1 - Jasmine Rice

Rinse your rice under cold running water in a colander until the rice runs mostly clear. Place in a medium saucepan covered with water, and place your middle finger onto the top of the rice your water should come up to the first joint. Cook on high heat until your water is bubbling just under the of your rice. Reduce your heat to low, cover with a lid or foil and continue cooking for 12-15 minutes until your rice is fluffy and tender.

Step 2 - Greens Thai Curry

Add the coconut milk and sweet potato chunks to a large saucepan along with the green thai curry paste and DD Fragrants. Allow simmering for 8-10 minutes before adding the chopped tenderstem broccoli and sliced pak choi. Cook for a further 4-5 minutes, then proceed to taste and season to your liking - See Gino's Tip.

Step 3 - Seared Tofu

Heat a large frying pan over med-high heat, once the pan is sizzling hot, add the tofu and allow it to colour on each side for 1-2 minutes. Remove the pan from the heat and toss the tofu along with the chopped coriander.

TO SERVE

Divide your rice and curry amongst your servings.