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Balinese peanut curry

Name: Balinese peanut curry
Cook time: 25 min
Yield: 2

with tofu and makrut lime leaf

Ready in around 25 mins

RECIPE FACT:

Astronaut Alan Shepard brought a peanut with him to the moon during the Apollo 14 mission in 1971. It is now part of a display at the National Air and Space Museum in Washington, D.C.

Nutritional Info:

Energy: 3103kj (742Kcal)
Protein: 43g
Carbohydrate: 58g
sugars: 15g
Fat, total: 39g
saturated: 27g
Sodium: 870mg
Contains: Gluten, Peanuts, Soy, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO PREPARE THE NOODLES:

Place the hokkien noodles into a bowl, pour over boiling water from the kettle until just covered then leave to sit for 3-4 mins. Gently stir with a fork to separate, then drain.
2. TO PREPARE THE VEGETABLES:

Slice the root end off the bok choy and discard. Cut the leaves vertically in half or quarters depending on how big the bok choy is. Remove and discard the stem of the makrut lime leaf then finely slice. Roughly chop the coriander, including the stalk and set aside. Open the Balinese curry paste and remove the chilli from the top. Finely slice if using or discard if not. Remove the tofu from its packaging and pat dry with a paper towel then cut into 2 cm cubes.
3. TO COOK THE BALINESE PEANUT CURRY:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the tofu, season with salt and cook for 4-5 mins or until golden. Add the Balinese curry paste and bok choy and cook for 1-2 mins, stirring often. Add the coconut cream, ½ cup of water, peas, chilli (if using) and the lime leaf then bring to the boil. Simmer for 2-3 mins.
TO SERVE:

Spoon the hokkien noodles into bowls and top with the Balinese peanut curry and a handful of mung beans. Sprinkle with coriander and roasted peanuts. Mix together to eat.