The rich, aromatic flavours of Thai Kitchen Massaman Curry Paste bring the spirit of a Thai street market to your kitchen. Serve with crushed peanuts for added taste and texture.
20 min
PREP TIME
10 min
COOK TIME
380
CALORIES
9
INGREDIENTS
6
Servings
Ingredients
Preparation
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Reviews
INGREDIENTS
- 1/4 cup (50 ml) vegetable oil
- 1 cup (250 ml) firm tofu, diced
- 1/2 cup (125 ml) diced white onions
- 3 cups (750 ml) steamed/cooked rice, cooled
- 4 tbsps (60 ml) Massaman Curry Paste
- 3/4 cup (175 ml) No Salt Added Vegetable Cooking Stock
- 4 whole eggs, lightly beaten
- 1/2 cup (125 ml) slivered green onions
- 1/2 cup (125 ml) crushed peanuts
What you'll need
Preparation
- 1 In a large skillet on medium-high heat, add oil and tofu; cook until golden in colour. Add onions and sauté for 2 minutes. Add rice to pan and toss well, cook for 4 minutes.
- 2 In a small bowl whisk together curry paste and vegetable stock.
- 3 Add liquid mixture to pan and stir thoroughly. Add eggs and cook for about 3 minutes. Add green onions and mix well.
- 4 Serve with crushed peanuts on top (optional)
NUTRITION INFORMATION
(per Serving)
Shrimp and Sugar Snap Peas in Curried Coconut Sauce
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Shrimp and Sugar Snap Peas in Curried Coconut Sauce
