Tenderstem^® broccoli, courgette and edamame green Thai curry

Method

1. 1. Boil a kettle as you will need this for the frozen vegetables later on.

2. 2. Rinse the rice and add to a pan of boiling water (2-3x volume of water to rice), bring to the boil and simmer for about 25 mins or as per packet instructions until cooked.

3. 3. Next, add all of the prepared green Thai curry paste ingredients to a food processor and blitz until you reach a grain-like texture.

4. 4. Squeeze the excess moisture from the tofu, then cut into bite-sized cubes and place in a frying pan with a little oil and fry until golden on each side (about 5 minutes total).

5. 5. Add one heaped spoonful, per person, of the curry paste to the frying pan with the tofu.

6. 6. Mix together and fry for 2 minutes until fragrant.

7. 7. Next, add the coconut milk to the frying pan and stir well.

8. 8. Now add the grated courgette to the same pan, combine together and then leave to cook on a low heat for a few minutes.

9. 9. Place the frozen Tenderstem^® broccoli and edamame beans in a pan and pour on the boiled water from the kettle until covered. Leave to simmer on a medium heat for just 2 minutes or until the vegetables are tender. Season to taste.

10. 10. Once the rice and vegetables are cooked, drain.

11. 11. Serve between two bowls by plating the rice and the green Thai curry from the frying pan and add the Tenderstem^® broccolion top with a squeeze of extra lime juice and some chilli flakes if you would like extra heat.