Veggie Thai Yellow Curry
with Brown Rice & Roasted Peanuts
Enjoy a bowl of creamy and rich Thai curry, loaded with colourful veggies and aromatic spices. With a sprinkling of roasted cashew nuts to finish it all off, this delicious meal will beat your local takeaway joint!
Unfortunately, this week's green beans were in short supply, so we've replaced them with capsicum. Don't worry, the recipe will be just as delicious!
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
Ingredients
1 packet
brown rice
½ unit
onion
1 knob
ginger
½ packet
yellow curry paste
½ sachet
vegetable stock powder
1 tin
coconut milk
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 unit
carrot
1 packet
Asian Greens
1 head
broccoli
1 unit
capsicum
Not included in your delivery
3 cup
water
olive oil
2 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return the rice to the saucepan.
Thinly slice the brown onion (see ingredients list). Thinly slice the capsicum. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Cut the broccoli into small florets and roughly chop the stalk. Finely grate the ginger.
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 capsicum, carrot and broccoli to the frying pan and cook, stirring, until softened, 5-6 minutes.
SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste. Add the ginger and yellow curry paste (see ingredients list) to the frying pan and cook until fragrant, 1 minute.
Add the coconut milk, vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and brown sugar to the frying pan and stir to combine. Bring to the boil, then reduce to a medium heat and simmer until the curry is thickened, 10 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce.
TIP: Add a splash of water if the curry is too thick!
Divide the brown rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the roasted peanuts.
