Enjoy a bowl of creamy and rich Thai curry, loaded with colourful veggies and aromatic spices. With a sprinkling of roasted peanuts to finish it all off, this delicious meal will beat your local takeaway joint!
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
yellow curry paste
vegetable stock powder
roasted peanuts(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)
soy sauce(ContainsGluten, Soy)
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 to the saucepan.
While the rice is cooking, thinly slice the brown onion (see ingredients list). 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.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the broccoli and carrot 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 veggies and cook until fragrant, 1 minute.
Add the coconut milk, vegetable stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and brown sugar to the curry base and stir to combine. Bring to the boil, then reduce to a medium heat and simmer until the curry has 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.