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Veggie Thai Yellow Curry

Veggie Thai Yellow Curry

with Brown Rice & Roasted Peanuts

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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!

Tags:VeggieSpicy
Allergens:GlutenSoyPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

brown rice

½ unit

brown onion

1 unit

carrot

1 packet

Asian greens

1 head

broccoli

1 knob

ginger

½ packet

yellow curry paste

1 tin

coconut milk

½ sachet

vegetable stock powder

1 packet

roasted peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)

Not included in your delivery

tbs

olive oil

3 cup

water

1 tsp

brown sugar

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3740 kJ
Fat51.8 g
of which saturates26.3 g
Carbohydrate70.5 g
of which sugars10.2 g
Dietary Fiber0 g
Protein22.2 g
Cholesterol0 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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!

6

Divide the brown rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the roasted peanuts.