Thai Red Curry Veggie Fried Rice
with Lime, Coriander & Cashews
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.
Ingredients
1
Long Chilli
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Green Beans
1 packet
Coriander
2
Garlic
1 sachet
Crispy Shallots
1
Spring Onion
1 packet
Ginger Lemongrass Paste
1 sachet
Chilli Flakes
1
Capsicum
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Roasted Cashews
1
Lime
1 packet
Mild Thai Red Curry Paste
1
Carrot
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 10 minutes. • Drain, then set aside.
• While the rice is cooking, finely chop carrot, capsicum and garlic. Trim green beans, then cut into thirds. • Roughly chop coriander. Thinly slice spring onion. • Zest lime to get a good pinch, then slice into wedges. Thinly slice long chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over high heat. • Stir-fry the carrot, capsicum and green beans until tender, 5-6 minutes. • Add garlic and ginger lemongrass paste and cook until fragrant, 1-2 minutes.
• To the pan with the veggies, add mild Thai red curry paste (see ingredients), the brown sugar and vegetable stock powder. Cook, stirring regularly, until excess moisture is evaporated, 2-3 minutes. • Add cooked rice, stirring, until combined and heated through, 2 minutes. • Remove pan from heat. Stir through spring onion, 1/2 the coriander, a generous squeeze of lime juice and the salt. Set aside.
• In a medium frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, crack the eggs into pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes. • Sprinkle with a pinch of chilli flakes (if using).
• Divide Thai red curry veggie fried rice between bowls. Top with chilli fried egg. • Garnish with crispy shallots, roasted cashews, a pinch of chilli flakes (if using) and remaining coriander. • Serve with remaining lime wedges. Enjoy!
