The quantities provided above are averages only.
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
1 packet
Crispy Shallots
1 sachet
Vegetable Stock Powder
1 sachet
Coriander
1 packet
Green beans
1 sachet
Chilli Flakes
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs. )
1 packet
Mild Thai Red Curry Paste
1
Lime
2
Spring Onion
Makrut Lime Leaves
1
Carrot
2
Garlic
1
Courgette
1 packet
Basmati Rice
1 packet
roasted peanuts
(May be present: Soy, Milk, Sesame, Gluten, Tree nuts. )
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 10 minutes. • Drain and set aside.
• While the rice is cooking, finely chop carrot, courgette and garlic. Trim and cut green beans into thirds. Remove centre veins from makrut lime leaves, then very finely chop. • Roughly chop coriander. Thinly slice spring onion. Cut lime into wedges.
TIP: The makrut lime leaves are fibrous so you want to cut them finely.
• Heat a large frying pan over high heat with a drizzle of olive oil. Stir-fry carrot, courgette and green beans until tender, 5-6 minutes. • Add garlic, ginger & lemongrass paste and makrut lime leaves and cook until fragrant, 1-2 minutes.
• Add mild Thai red curry paste, the brown sugar and vegetable stock powder and cook, stirring, until excess moisture has evaporated, 2-3 minutes. • Add rice, stirring, until tender, 2 minutes. Remove pan from heat, then stir through spring onion, 1/2 the coriander, a generous squeeze of lime juice and the salt
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 2-3 minutes. • Sprinkle chilli flakes (if using) on top.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
• Divide Thai-style fried rice between bowls and top each with a chilli fried egg. • Garnish with crispy shallots, roasted peanuts and remaining coriander. • Serve with remaining lime wedges. Enjoy!