Veggie Thai Yellow Curry

Name: Veggie Thai Yellow Curry with Brown Rice & Roasted Cashews
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: tbs olive oil; 1 packet brown rice; 3 cup water; ½ unit brown onion; 1 packet green beans; 1 unit capsicum; 1 bunch Asian greens; 1 knob ginger; 1 tub yellow curry paste; 1 tin coconut milk; ½ cube vegetable stock; 2 tsp soy sauce; 1 packet roasted cashews

with Brown Rice & Roasted Cashews

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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!

Tags:

Spicy

•Veggie

Allergens:

Gluten

•Soy

•Tree Nuts

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

DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

½ unit

brown onion

1 packet

green beans

1 unit

capsicum

1 bunch

Asian greens

1 knob

ginger

1 tub

yellow curry paste

(May be present: Crustaceans.)

1 tin

coconut milk

½ cube

vegetable stock

1 packet

roasted cashews

(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)

Not included in your delivery

tbs

olive oil

3 cup

water

2 tsp

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories3643 kcal

Fat49.2 g

of which saturates26.5 g

Carbohydrate72.9 g

of which sugars15.8 g

Dietary Fibre0 g

Protein19 g

Cholesterol0 mg

Sodium1211 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

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.

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.

SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste. 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.

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

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. Stir in the soy sauce.