Mild Plant-Based Mince Thai Red Curry

Name: Mild Plant-Based Mince Thai Red Curry with Veggie Stir-Fry & Garlic Rice
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; plant-based butter; water; soy sauce; brown sugar; Garlic; 1 Jasmine rice; 1 Capsicum; 1 Asian Greens; 1 Carrot; 1 Mild Thai Red Curry Paste; 1 Sesame Seeds; 1 Plant-Based Mince; 1 Chilli Flakes

with Veggie Stir-Fry & Garlic Rice

Get up to $175 off

Elevate your plant-based dining experience with this veggie-packed stir-fry! Sticky and fragrant, this dish is ready in a blink of an eye and will satisfy all your stir-fry needs. Fluffy jasmine rice is a must to soak up all that rich sticky sauce.

Tags:

Plant Based

Allergens:

Gluten

•Soja

•Sesamzaad

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Jasmine rice

Capsicum

Asian Greens

Carrot

Mild Thai Red Curry Paste

Sesame Seeds

Plant-Based Mince

Chilli Flakes

Not included in your delivery

olive oil

plant-based butter

water

soy sauce

brown sugar

Nutrition Values

Energy (kJ)3497 kJ

Calories836 kcal

Fat35.5 g

of which saturates8.7 g

Carbohydrate92.8 g

of which sugars16.4 g

Dietary Fibre15.8 g

Protein31.2 g

Sodium1597 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

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice capsicum. Roughly chop Asian greens. Thinly slice carrot into half-moons. • In a small bowl, combine mild Thai red curry paste, the soy sauce, vinegar, brown sugar, and a splash of water. Set aside. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. Cook capsicum and carrot until tender, 3-4 minutes. • Add Asian greens and remaining garlic and cook until wilted and fragrant, 1-2 minutes • Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add mild Thai red curry mixture, cook until fragrant, 1-2 minutes.

• Divide garlic rice, mild Thai red curry plant-based mince and veggie stir-fry between bowls. • Garnish with toasted sesame seeds and chilli flakes (if using) to serve. Enjoy!