Speedy Thai-Style Chicken and Tofu Curry

Nutrition per serve

Ingredients

• 1pcs zucchini
• 200g peanut satay tofu
• 1pcs vegetable stock cubes
• 300g chicken thigh fillets
• 150g vermicelli noodles
• 60g yellow curry paste
• 200ml coconut milk
• 150g peas
• 125ml (½ cup) boiling water
• 15ml vegetable oil
• 10ml soy sauce
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the zucchini. Cut the tofu into 5mm-thick slices. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve. Thinly slice the chicken.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
3. Step 3 — Brown chicken
   Meanwhile, heat 1 tbs vegetable oil in a large deep frypan over medium heat. Cook the chicken, stirring, for 3-4 mins until browned. Add the curry paste and cook, stirring, for 2 mins or until fragrant.
4. Step 4 — Add veggies and simmer
   Add the stock, coconut milk, 2 tsp soy sauce and ½ tsp sugar to the pan and stir to combine. Bring to a simmer, then add the peas and zucchini and cook for 3 mins or until the veggies are just tender.
5. Step 5 — Serve up
   Stir the tofu into the curry, remove the pan from the heat and stand, covered, for 4 mins or until the tofu is warmed through. Divide the noodles and chicken and tofu curry among bowls and enjoy.
6. Step 6 — Make it yours
   If you have a lime in your fruit bowl, cut into wedges and squeeze over the curry before serving for a pop of freshness.

Allergens

Sojabohnen, Gluten, Peanut, Wheat