Eggplant & Sweet Potato Thai Green Curry

Name: Eggplant & Sweet Potato Thai Green Curry with Kaffir Lime Rice
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Crispy Shallots; 1 Kumara; 1 sachet Coriander; 1 Eggplant; 1 packet Coconut Milk; 1 packet Jasmine rice; 1 Broccoli; 1 Lime; Makrut Lime Leaves; 1 packet Thai Green Curry Paste

with Kaffir Lime Rice

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The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

Kumara

1 sachet

Coriander

Eggplant

1 packet

Coconut Milk

1 packet

Jasmine rice

Broccoli

Lime

Makrut Lime Leaves

1 packet

Thai Green Curry Paste

Nutrition Values

Calories714 kcal

Energy (kJ)2990 kJ

Fat37.4 g

of which saturates25.4 g

Carbohydrate62.3 g

of which sugars10 g

Dietary Fibre11.2 g

Protein17.3 g

Sodium91 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

In a medium saucepan, bring the water to the boil. Scrunch the kaffir lime leaves in your hands, then add to the water along with the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, for 10-15 minutes, or until the rice is tender and all the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, cut the sweet potato (unpeeled) into 1cm cubes. Cut the eggplant into 1cm cubes. Cut the broccoli into small florets and roughly chop the stalk. TIP: Cut the veggies to the correct size so they cook in the allocated time.

In a large frying pan, heat a good drizzle of olive oil over a high heat. Once hot, add the sweet potato and eggplant and cook for 5 minutes or until softened. Reduce the heat to medium and add the Thai green curry paste (see ingredients list) and cook, stirring, for 1 minute or until fragrant. SPICY! The curry paste is spicy, use 1/2 if you're sensitive to heat.

Add the coconut milk and bring to a simmer. Cover the pan with a lid or foil and simmer for 10-12 minutes or until the sweet potato is soft. In the last 5 minutes of cook time, add the broccoli and cook until tender.

While the curry is simmering, slice the lime into wedges. Roughly chop the coriander. Stir the soy sauce and a squeeze of lime juice through the curry.

Remove the kaffir lime leaves from the rice, then divide the infused rice between bowls and top with the eggplant and sweet potato curry. Serve with the remaining lime wedges and sprinkle with the coriander and crispy shallots.