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Veggie Thai Yellow Curry

Veggie Thai Yellow Curry

with Roasted Cashews

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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!

Allergens:GlutenSoyaTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

jasmine rice

½ unit

brown onion

1 knob

ginger

1 bag

green beans

1 unit

zucchini

½ tub

yellow curry paste

(May be presentCrustacea)

½ cube

vegetable stock

1 tin

coconut milk

1 packet

roasted cashews

(ContainsTree Nuts)

Not included in your delivery

1.25 cup

water

olive oil

2 tsp

soy sauce

(ContainsGluten, Soya)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3340 kJ
Fat41.9 g
of which saturates25.3 g
Carbohydrate76.4 g
of which sugars11.8 g
Protein17.3 g
Sodium1180 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Grater
Knife
Lid
Medium Pan
Large Non-Stick Pan
InstructionsPDF
Instructions
1

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.

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 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!

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 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.

4

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

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 to a medium heat and cook for 10 minutes, or until the curry has thickened. Stir in the soy sauce.

6

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