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!
jasmine rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
yellow curry paste(May be presentCrustacea)
roasted cashews(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
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.
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!
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 green beans and carrot to the frying pan and cook, stirring, until softened, 4-5 minutes.
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.
Divide the rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the roasted cashews.