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Thai Recipes
Veggie Thai Yellow Curry

Veggie Thai Yellow Curry

with Roasted Cashews

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Rated 3.5 / 4out of 900 ratings
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Enjoy a bowl of creamy and rich Thai curry, loaded with colourful veggies and fragrant spices. With a sprinkling of roasted cashew nuts to finish it all off, this delicious meal will beat your local takeaway joint!

Allergens:GlutenTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

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

½ unit

brown onion

1 knob

ginger

1 bag

green beans

½ packet

yellow curry paste

(May be presentCrustacea)

½ sachet

vegetable stock

½ tin

coconut milk

1 packet

roasted cashews

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

1 unit

carrot

1 bunch

Asian greens

Not included in your delivery

1.25 cup

water

olive oil

2 tsp

soy sauce

(ContainsGluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3550 kJ
Fat41.8 g
of which saturates25.3 g
Carbohydrate88.6 g
of which sugars14 g
Protein17.9 g
Sodium1210 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Thinly slice the brown onion (see ingredients list). Trim the green beans and cut in half. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Finely grate the ginger.

Cook the rice
Cook the rice
2

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!

MAKE THE CURRY BASE
MAKE THE CURRY BASE
3

SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste. While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the ginger and yellow curry paste (see ingredients list) and cook until fragrant, 1 minute.

ADD THE VEGGIES
ADD THE VEGGIES
4

Add the green beans and carrot to the frying pan and cook, stirring, until softened, 4-5 minutes.

SIMMER THE CURRY
SIMMER THE CURRY
5

Add the coconut milk (see ingredients list) and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) to the frying pan and stir to combine. Bring to the boil, then reduce to a medium heat and cook until the curry has thickened, 10 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce.

SERVE UP
SERVE UP
6

Divide the rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the roasted cashews.