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)
Thinly slice the brown onion (see ingredients list). Trim the green beans and cut in half. Slice the zucchini into half-moons. Finely grate the ginger.
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 for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
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 for 4-5 minutes, or until softened. Add the ginger and yellow curry paste (2 tsp for 2 people / 1 tbs for 4 people) and cook for 1 minute, or until fragrant. SPICY! You may find the curry paste hot! Feel free to add more or less, depending on your taste.
Add the green beans and zucchini to the frying pan and cook, stirring, for 4-5 minutes, or until softened.
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 to a medium heat and cook for 10 minutes, or until the curry has thickened. Stir in the soy sauce.
Divide the rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the roasted cashews.