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