Enjoy a bowl of rich and creamy Thai red curry, loaded with colourful veggies and aromatic spices. With a sprinkling of roasted cashews to finish it all off, this delicious meal will beat your local takeaway joint!
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
/ Serving 4 people
/ Serving 4 people
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
mild Thai red curry paste
vegetable stock powder
roasted cashews(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)
soy sauce(ContainsGluten, Soy)
In a medium saucepan, bring the water to the boil. Add 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 keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Trim the broccolini and cut into 2cm pieces. Roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into half-moons. Zest the lemon to get a generous pinch, then slice into wedges. Roughly chop the coriander.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 4-5 minutes. Add the garlic, lemon zest and mild Thai red curry paste and cook until fragrant, 1-2 minutes.
Add the coconut milk and vegetable stock to the frying pan. Bring to the boil, then reduce the heat to medium and cook, stirring occasionally, until slightly thickened, 5-6 minutes.
Add the broccolini and cook until tender, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir through the soy sauce and brown sugar.
Divide the jasmine rice between bowls and top with the mild Thai red veggie curry. Sprinkle with the roasted cashews and garnish with the coriander. Serve with the lemon wedges.