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Veggie Thai Yellow Curry & Brown Rice

Veggie Thai Yellow Curry & Brown Rice

with Roasted Cashews

Vegetarian
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Enjoy a bowl of rich and creamy 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:GlutenSoyTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

brown rice

½ unit

brown onion

1 knob

ginger

1 bag

green beans

1 tub

yellow curry paste

(May be presentCrustacea)

½ cube

vegetable stock

2 tin

coconut milk

1 packet

roasted cashews

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 unit

capsicum

1 bunch

Asian greens

Not included in your delivery

3 cup

water

olive oil

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3620 kJ
Fat50.1 g
of which saturates26.2 g
Carbohydrate73 g
of which sugars12.8 g
Protein18.2 g
Sodium1170 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.

2

While the rice is cooking, thinly slice the brown onion (see ingredients list). Trim and halve the green beans. Roughly chop the capsicum. Roughly chop the Asian greens. Finely grate the ginger.

3

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. 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 and cook until fragrant, 1 minute.

4

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

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 sauce has thickened, 10 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the soy sauce and stir to combine.

6

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