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Thai Recipes
Veggie Thai Yellow Curry

Veggie Thai Yellow Curry

with Roasted Cashews

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Enjoy a bowl of creamy and rich Thai curry, loaded with colourful veggies and fragrant spices. With a sprinkling of roasted cashew nuts to finish it all off, this delicious meal will beat your local takeaway joint

Allergens:GlutenSoyaTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

½ unit

brown onion

1 knob

ginger

1 bag

green beans

1 unit

zucchini

1 tub

yellow curry paste

(May be presentCrustacea)

½ cube

vegetable stock

1 tin

coconut milk

1 packet

roasted cashews

(ContainsTree Nuts)

1 unit

carrot

Not included in your delivery

1.25 cup

water

olive oil

2 tsp

soy sauce

(ContainsGluten, Soya)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3430 kJ
Fat42 g
of which saturates25.3 g
Carbohydrate80.1 g
of which sugars15.4 g
Protein17.9 g
Sodium1210 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped
1

Thinly slice the brown onion (see ingredients list). Trim the green beans and cut in half. Slice the zucchini into half-moons. Thinly slice the carrot (unpeeled) into half-moons. Finely grate the ginger.

Cook the rice
Cook the rice
2

In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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!

MAKE THE CURRY BASE
MAKE THE CURRY BASE
3

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the ginger and yellow curry paste (2 tsp for 2 people / 1 tbs for 4 people) and cook until fragrant, 1 minute. SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste.

ADD THE VEGGIES
ADD THE VEGGIES
4

Add the green beans, zucchini and carrot to the frying pan and cook, stirring, until softened, 4-5 minutes.

SIMMER THE CURRY
SIMMER THE CURRY
5

Add the coconut milk and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) to the frying pan and stir to combine. Bring to the boil, then reduce the heat to medium and cook until the curry has thickened, 10 minutes. Stir in the soy sauce.

SERVE UP
SERVE UP
6

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