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!
yellow curry paste(May be presentCrustacea)
roasted cashews(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soya)
Thinly slice the brown onion (see ingredients list). Trim the green beans and cut in half. Slice the courgette into half-moons. Thinly slice the carrot (unpeeled) into half-moons. 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!
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 (2 tsp for 2 people / 4 tsp for 4 people) and cook until fragrant, 1 minute. SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste.
Add the green beans, courgette and carrot to the frying pan and cook, stirring, until softened, 4-5 minutes.
Add the coconut milk and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) to the frying pan and stir to combine. Bring to the boil, then reduce the heat to medium and cook the curry until it has thickened, 10 minutes. Stir in the soy sauce.
Divide the rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the roasted cashews.