Thai Plant-Based Chick'n & Veggie Curry

Name: Thai Plant-Based Chick'n & Veggie Curry with Rice & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1.25 cup water; 1 packet jasmine rice; 2 clove garlic; 1 carrot; 1 zucchini; 1 tomato; 1 packet ginger paste; 1 tin coconut milk; 1 tbs soy sauce; ½ tbs vinegar (white wine or rice wine); ½ tbs brown sugar; 1 packet crushed peanuts; 1 packet plant-based chicken strips; 1 tin Thai red curry paste

with Rice & Crushed Peanuts

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Alternative proteins are all the rage and for good reason - as you'll soon find out, they work wonders mixed in with fragrant jasmine rice and all of your favourite veggies.

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Peanuts

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

2 clove

garlic

carrot

zucchini

tomato

1 packet

ginger paste

1 tin

coconut milk

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

plant-based chicken strips

(Contains: Gluten, Soy, Wheat;)

1 tin

Thai red curry paste

(Contains: Soy; May be present: Peanuts.)

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

soy sauce

(Contains: Gluten, Soy;)

½ tbs

vinegar (white wine or rice wine)

½ tbs

brown sugar

Nutritional Values

Energy (kJ)3142 kJ

Fat37 g

of which saturates17.3 g

Carbohydrate85.7 g

of which sugars20.2 g

Protein42.2 g

Sodium2264 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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

• Meanwhile, finely chop garlic. Thinly slice carrot and zucchini into half-moons. Roughly chop tomato.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and zucchini, tossing, until tender, 4-5 minutes. Transfer to a bowl and season.

• Return pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Transfer to a plate.

• Return pan to medium-high heat with a drizzle of olive oil. • SPICY! This is a mild curry paste, but add less if you're sensitive to heat. Cook garlic, ginger paste, Thai red curry paste and tomato, stirring, until fragrant, 1-2 minutes. • Stir in coconut milk, the soy sauce, vinegar and brown sugar, and cook until slightly thickened, 2-3 minutes. • Remove from heat and add veggies and plant-based chicken strips, stirring to coat. Season to taste.