Vegetable Gyozas In Thai Green Curry Soup
with Fragrant Rice & Green Veg
Calories
:
558 kcalProtein
:
26.3g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Sesame
- Wheat
Skip the takeaway tonight and whip up this fragrant Thai-inspired bowl that brings a touch of heat to your dinner table. Simply simmer your vegetable gyozas in a creamy coconut and green curry broth packed with carrot, baby spinach and Asian greens, then serve over fluffy jasmine rice. Chef's kiss!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Garlic
1 packet
Jasmine rice
1
Asian Greens
1
Carrot
1
Fresh Chilli
1 packet
Vegetable Gyozas
(Contains: Gluten, Sesame, Wheat)
1
Green Thai Curry Paste
1 packet
Coconut Milk
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
½ cup
water (for the curry)
½ tbs
vinegar (white wine or rice wine)
Nutrition
Energy (kJ)2340 kJ
Calories558 kcal
Fat28.7 g
of which saturates16.8 g
Carbohydrate65.7 g
of which sugars16.2 g
Dietary Fibre11 g
Protein26.3 g
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat.
- Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
2
- Meanwhile, roughly chop Asian vegetable.
- Thinly slice carrot into half-moons.
- Thinly slice long chilli (if using).
3
- When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When the oil is hot, add green vegetable gyoza, flat-side down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid.
• Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
4
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook carrot until tender, 4-5 minutes.
- Add green Thai curry paste and cook until fragrant, 1 minute.
5
- Stir in coconut milk, chicken-styke stock powder, the water (for the curry) and the vinegar and bring to the boil.
- Add Asian vegetable and baby spinach leaves, stirring until wilted and combined, 1-2 minutes. Season to taste.
6
- Pour green curry soup over vegetable gyozas.
- Serve with garlic rice. Sprinkle long chilli over soup to garnish. Enjoy!
