12/12/2025
Tofu Butternut and Mango Curry with Thai King Brown
南瓜豆腐芒果咖喱配泰王䎭米饭
This slightly chewy, nutty flavour of all natural brown rice pairs perfectly with curries. You can even cook large batch of rice and freeze it for up to several months for quick meal. Brown rice helps blood sugar control, heart health, weight management, digestive health, rich in nutrients and antioxidant.
For the best sweet flavour, use a ripe mango or canned mango pureé (with no added sugar) works as a substitute. Happy cooking at home!
这款口感略带嚼劲、带有坚果香气的全天然糙米与咖喱堪称绝配。您可以一次煮一大锅米饭,冷冻保存数月,方便快捷地享用。糙米有助于控制血糖、维护心脏健康、控制体重、促进消化,富含营养和抗氧化剂。
为了获得最佳的甜味,建议使用成熟的芒果,或者也可以用罐装芒果泥(无糖)代替。祝您在家烹饪愉快!
INGREDIENTS:
2 cup All Natural Thai King brown rice
200g Butternut squash, peeled and cubed.
140g Firm Tofu (cut into cubes)
1/2 ripe mango (cubed)
200g Baby spinach
Cooking oil
Aromatics spices:
1 onion (finely chopped)
1 garlic clove (sliced)
1 cm pcs ginger (finely chopped)
1 stalk lemongrass (bashed)
1/2 red chilli (deseeded and chopped)
1/2 tsp each of turmeric, ground cumin and ground coriander
Broth:
150ml Water
150ml low-fat coconut milk
1 tsp salt
1 lime (juice)
2 tbsp chopped fresh coriander
METHOD:
Every 1 cup of Thai King Brown rice cook with 2.5 cup water/liquid. Cook using a rice cooker.
Preheat the oven to 180 degree and roast the butternut squash cubes in a non-stick tin for 15-20 minutes until almost soft.
Pat tofu dry and fry in the oil until golden. Set aside.
In a wok or large pan, cook the onion until soft. Add the ginger, garlic, lemongrass, chilli and spices, cook for 3 minutes. Stir in the roasted butternut and mango cubes. Add spinach, stock and coconut milk, bring to simmer then remove the lemongrass.
Combine the cooked tofu, broth, lime juice and fresh coriander. Season with more lime juice with broth and serve with cooked all natural Thai King brown rice.
食材:
2 杯 泰王䎭米
200 克去皮切块的南瓜
140克硬豆腐(切丁)
半个熟芒果(切丁)
200克嫩菠菜
食用油 适量
香料:
1个洋葱(切碎)
1瓣大蒜(切片)
1厘米姜(切碎)
1根香茅(拍碎)
半个红辣椒(去籽切碎)
姜黄粉、孜然粉和芫荽粉各半茶匙
汤汁:
150毫升水
150毫升低脂椰奶
1茶匙盐
1个青柠(榨汁)
2汤匙切碎的新鲜香菜

做法:
每1杯泰王糙米用2.5杯水/液体煮熟。使用电饭煲煮饭。
将烤箱预热至180度,把南瓜块放入不粘烤盘中烤15-20分钟,直至快熟。
用厨房纸巾吸干豆腐表面的水分,放入油中煎至金黄,盛出备用。
在炒锅或大平底锅中,将洋葱炒软。加入姜、蒜、香茅、辣椒和香料,翻炒3分钟。加入烤好的南瓜块和芒果块,翻炒均匀。加入菠菜、高汤和椰奶,煮至微沸后取出香茅。
将煮好的豆腐、高汤、青柠汁和新鲜香菜混合。用青柠汁调味,搭配煮熟的泰国天然糙米即可享用。