Warm your heart with this delicious and creamy yellow thai curry bowl from FreshPrep. With a prep time of 25 minutes and a generous helping of curry, indulging on a rainy day will definitely heat things up!
Bamboo Shoots * GF Soy Sauce * Yellow Curry Paste
Garlic * Coconut Milk Can * Lime
Broccoli * Red Bell Pepper * Onion
Soft Tofu (Non GMO) * Raw Sugar Pack * Jasmine Rice
Begin by boiling 3 cups of water in a saucepan over high heat. Once boiling, add the rice and reduce heat to simmer 10-12 minutes until the water has been absorbed. Watch and stir to rice does not stick to pan.
On a second burner, set a large saucepan of salted water on to boil.
When rice is done, remove and place in a container with lid. Clean skillet and place back on stove. Wash and slice bell pepper into strips. Add 2 tbsp. of oil to skillet. Heat the oil over medium-high. Once the oil is hot and shimmering, add the onion and bell pepper to the skillet. Cook for 2-3 minutes until soft and fragrant.
Add the garlic, bamboo shoots and yellow curry paste to the skillet. Mix and cook for 1 minute longer, then add the coconut milk. Add the raw sugar and soy sauce to the skillet. Cube the tofu and add to the skillet. Mix everything together and reduce heat to simmer.
Once the pot of water is boiling, snap the broccoli florets apart and add to the pot. Cook for 2 minutes, until the broccoli is bright green and tender crisp. Drain the broccoli immediately and set aside.
Once the curry has thickened, add in the broccoli. Slice the lime in half and squeeze the juice into the skillet. Mix everything together well.
Divide the rice between serving dishes and ladle the curry on top. Enjoy!
This dish contains 585 calories per serving, 32g of fat, 11g of protein, and 53g of carbohydrates.