Name: [NID] Mild Plant-Based Mince Thai Red Curry with Veggie Stir-Fry & Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 sachet Sesame Seeds; 1 packet Jasmine rice; 1 Capsicum; 200 g Plant-Based Mince; 1 sachet Chilli Flakes; 1 Carrot; 2 Garlic; 1 packet Mild Thai Red Curry Paste; 1 Asian Greens

HelloFresh

Recipes

Thai Recipes

[NID] Mild Plant-Based Mince Thai Red Curry

with Veggie Stir-Fry & Garlic Rice

Get up to $175 off

Tags:

Plant Based

•Chef's Choice

Allergens:

Sesame

•Soy

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

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Jasmine rice

Capsicum

200 g

Plant-Based Mince

(Contains: Soy; )

1 sachet

Chilli Flakes

Carrot

Garlic

1 packet

Mild Thai Red Curry Paste

(Contains: Soy; )

Asian Greens

Nutrition Values

Calories499 kcal

Energy (kJ)2090 kJ

Fat20.6 g

of which saturates2.3 g

Carbohydrate46.4 g

of which sugars13.6 g

Dietary Fibre12.1 g

Protein26.8 g

Sodium1180 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!