Green beans and zucchini are the stars of this rich Thai yellow curry. Cashew nuts and coconut milk add an indulgent touch, but are also great for counteracting the sensational spice!
yellow curry paste
(ContainsTraces of Crustacea,May contain traces of allergens)
soy sauce (or gluten free tamari soy sauce)
Thinly slice the brown onion (use suggested amount). Peel and finely grate the ginger. Trim the ends of the green beans and cut in half. Slice the zucchini into half-moons.
Rinse the jasmine rice well. In a medium saucepan, bring the water (check ingredients list for the amount) to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!
While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the yellow curry paste (2 tsp for 2 people/ 1 tbs for 4 people) and ginger and cook for 1 minute, or until fragrant. TIP: The curry paste is hot! Feel free to add a little more or less, depending on your taste preference. TIP: Frying the curry paste before adding the vegetables allows for a deeper, more intense flavour.
Add the green beans and zucchini to the frying pan and cook for 4-5 minutes, or until softened.
Pour the coconut milk into the pan, crumble in the vegetable stock cube (use suggested amount) and stir to combine. Bring to the boil, then reduce to a medium heat and cook for 10 minutes, or until the sauce has thickened. Stir through the soy sauce.
Divide the rice between bowls and top with veggie Thai yellow curry. Sprinkle over the roasted cashews.