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Veggie Thai Yellow Curry

Veggie Thai Yellow Curry

with Roasted Cashews

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Green beans and courgette are the stars of this rich Thai yellow curry. Cashew nuts and coconut milk add an indulgent touch, but are also great for counteracting the sensational spice!

Allergens:WheatTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

jasmine rice

½ unit

brown onion

1 knob

ginger

1 bag

green beans

1 unit

courgette

½ tub

yellow curry paste

(May be presentCrustacea)

½ cube

vegetable stock

1 tin

coconut milk

1 packet

roasted cashews

(ContainsTree Nuts)

Not included in your delivery

1.25 cup

water

olive oil

2 tsp

soy sauce

(ContainsWheat)
Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3340 kJ
Fat41.9 g
of which saturates25.3 g
Carbohydrate76.4 g
of which sugars11.8 g
Protein17.3 g
Sodium1180 mg
Utensils
Utensils
Chopping board
Grater
Knife
Lid
Medium Pan
Large Non-Stick Pan
Instructions
Instructions
Get prepped
Get prepped
1

Thinly slice the brown onion (see ingredients list). Trim the ends of the green beans and cut in half. Slice the courgette into half-moons. 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 for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

MAKE THE CURRY BASE
MAKE THE CURRY BASE
3

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the ginger and yellow curry paste (2 tsp for 2 people / 4 tsp for 4 people) and cook for 1 minute, or until fragrant. SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste.

ADD THE VEGGIES
ADD THE VEGGIES
4

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

SIMMER THE CURRY
SIMMER THE CURRY
5

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 to a medium heat and cook for 10 minutes, or until the curry has thickened. 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.