True to form, our Thai tofu curry is filled with aromatic flavor. Creamy coconut milk, lemongrass, garlic, shallots, and a blend of spices add deep, complex flavor to the sauce which envelops tender cubes of tofu, sweet red bell pepper, and earthy eggplant. A side of white rice rounds out this delicious meal.
Meal Card: Thai Yellow Sweet Curry with White Rice
Ingredients
- 1-2 trays Thai Yellow Sweet Curry
- 1-2 packages white rice
Directions
1A) For 2-servings
Remove plastic from Thai yellow sweet curry and place in a Suvie pan. Place pan in the top zone of Suvie.
2A) Gently tap white rice package against the counter to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/2 tsp salt, and freshly ground pepper. Place white rice in the bottom zone of Suvie.
1B) For 4-servings
Remove plastic from both Thai yellow sweet curry trays. Place 1 tray of Thai yellow sweet curry into two separate Suvie pans.
2B) Gently tap white rice packages against the counter to break up any large pieces. Pour each package of rice into the Suvie pans next to the Thai yellow sweet curry and season each with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/4 tsp salt. Place both pans in Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 8 minutes (for 4 servings, Roast at 350°F for 40 minutes)
Top Zone: Roast at 375°F for 30 minutes (for 4 servings, Roast at 350°F for 40 minutes)
4) When the cook is complete, divide the Thai yellow sweet curry and white rice between plates. Season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 540, Total Fat 28g, Total Carbohydrates 53g, Total Sodium 1070mg, Total Protein 16g.
