Fill your kitchen with the flavours of Thailand by whipping up this spicy stir fry. You'll infuse tofu and green beans with a punchy homemade curry paste, and serve over lemongrass sticky rice. Aroi mak!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.6 g||4.9 g|
|Protein||8.8 g||26.8 g|
|Salt||0.4 g||1.21 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Peel and roughly chop the shallots and garlic
Peel (scrape the skin off with a teaspoon) and roughly chop the ginger
Bash the lemongrass with a rolling pin, remove the tough outer layer[s] and set aside for later
Chop the softer inner core roughly
Chop the coriander roughly including the stalks
Mix the chopped shallot, garlic, ginger, inner lemongrass core and coriander on a board and chop them all together for 2-3 min until everything is finely chopped
Tip: Alternatively, pop it all into a food processor!
Combine the chopped mixture with the ground paprika, cracked black pepper, chilli flakes (can't handle the heat? Go easy!) and soy sauce
Add 1 tbsp [2 tbsp] vegetable oil and 1.5 tsp [3 tsp] sugar and give everything a good stir – this is your spicy Thai paste
Add the basmati rice, 325ml [650ml] water and the outer lemongrass layers to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to low and stir vigorously for 1 min, then cover and cook for 12-15 min or until the water has absorbed and the rice is cooked
Once done, remove the pot from the heat – this is your sticky lemongrass rice
Whilst the rice is cooking, drain the tofu and pat it dry with kitchen paper
Cut the tofu in half lengthways, then slice into 16 
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat
Once very hot, add the tofu with a pinch of salt and cook for 4-5 min, turning once halfway until golden and crisp
Meanwhile, chop the green beans in half
Once the tofu is golden and crisp, transfer it to kitchen paper and return the pan to a medium heat
Add the chopped green beans and cook for 3-4 min or until starting to soften and lightly blister
Tip: Add a drizzle more oil if your pan is looking a little dry!
Add the spicy Thai paste and cook for 2-3 min or until fragrant, then return the crispy tofu to the pan
Cook for 1 min further, stirring to coat everything in the paste – this is your tofu pad prik king
Serve the tofu pad prik king over the sticky lemongrass rice