Mild Thai Red Veggie Curry
with Jasmine Rice & Roasted Cashews
- Gluten
- Soy
- Tree Nuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
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!
Ingredients
2 packet
jasmine rice
1 unit
onion
4 clove
garlic
1 bunch
broccolini
1 bunch
Asian Greens
2 unit
carrot
1 unit
lemon
1 bunch
coriander
1 tin
Mild Thai Red Curry Paste
2 tin
coconut milk
1 sachet
vegetable stock powder
2 packet
roasted cashews
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
Not included in your delivery
olive oil
2.5 cup
water
2 tbs
soy sauce
(Contains: Gluten, Soy; )
2 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
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.
