This recipe was sponsored by Tenderstem®

I always have a collection of frozen vegetables and fruits in my freezer as they come in really handy when you want to create a meal if you haven’t had the chance to go shopping for fresh ingredients.  Frozen, fresh produce is usually picked and frozen within hours and because you only use what you need for each meal, it is a really great way to minimise food waste from excess or that which has gone past it use-by date.  I was really happy to learn that one of my favourite vegetables Tenderstem® Broccoli is now available frozen at Asda and it goes beautifully in a Thai Green Curry, as I have created here or you could use in any dish by steaming, stir-frying, roasting, boiling or griddling with no prep required!  All ingredients are available from Asda so you can pop in and do a one-stop shop and make this delicious meal for dinner.

Here’s what you will need;

Green Thai Curry Paste;

  • 3 shallots
  • 2 green chillies
  • 2″ piece fresh root ginger
  • 3 garlic cloves
  • juice and zest from 1 lime
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • 1 tbsp tamari
  • 1 tbsp lemongrass paste
  • 1 tbsp tamarind
  • 1 large handful fresh coriander

 

Rest of ingredients;

  • 100g frozen edamame beans
  • 150g frozen Tenderstem®
  • 1 medium courgette
  • 2 servings of rice
  • 1 tin coconut milk
  • 1 block firm tofu
  • Salt & pepper seasoning

 

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

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;

Next, add all of the prepared Green Thai Curry Paste ingredients to a food processor and blitz until you reach a grain-like texture;

After squeezing the excess moisture from the tofu, 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);

Add one heaped spoonful, per person, of the Green Thai Curry Paste to the frying pan with the tofu;

Mix together and fry for 2 minutes until fragrant;

Next, add the coconut milk from the tin to the frying pan and stir well;

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

Place the frozen Tenderstem® 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.

Once the rice and vegetables are cooked, drain any excess liquid through a sieve.

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

Tenderstem® Broccoli, Courgette & Edamame Green Thai Curry

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 people
Author: Joanne
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Ingredients

Green Thai Curry Paste

  • 3 shallots peeled, chopped
  • 2 green chillies washed, seeds removed
  • 2 inches fresh root ginger
  • 3 garlic cloves peeled
  • 1 lime juice and zest
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • 1 tbsp tamari
  • 1 tbsp lemongrass paste
  • 1 tbsp tamarind
  • 1 large handful fresh coriander

Rest of ingredients

  • 100 g frozen edamame beans
  • 150 g frozen Tenderstem®
  • 1 medium courgette grated
  • 2 servings wholegrain rice
  • 1 tin coconut milk
  • 1 block firm tofu
  • Salt & pepper seasoning

Instructions

  1. Begin by assembling all of the ingredients.

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

  3. 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.

  4. Next, add all of the prepared Green Thai Curry Paste ingredients to a food processor and blitz until you reach a grain-like texture.

  5. After squeezing the excess moisture from the tofu, 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).

  6. Add one heaped spoonful, per person, of the Green Thai Curry Paste to the frying pan with the tofu.

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

  8. Next, add the coconut milk from the tin to the frying pan and stir well.

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

  10. Place the frozen Tenderstem® 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.

  11. Once the rice and vegetables are cooked, drain any excess liquid through a sieve.

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

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