HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMild Thai Red Veggie Curry
Mild Thai Red Veggie Curry

Mild Thai Red Veggie Curry

with Jasmine Rice & Roasted Cashews

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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!

Allergens:GlutenSoyTree Nuts

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 Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 unit

brown onion

4 clove


1 bunch


1 bunch

Asian greens

2 unit


1 unit


1 bunch


1 tin

mild Thai red curry paste

2 tin

coconut milk

1 sachet

vegetable stock powder

2 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

2.5 cup


2 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3660 kJ
Fat43.3 g
of which saturates25.5 g
Carbohydrate92.6 g
of which sugars22.2 g
Dietary Fibre0 g
Protein19.1 g
Cholesterol0 mg
Sodium1550 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.