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Veggie Thai Yellow Curry & Brown Rice

Veggie Thai Yellow Curry & Brown Rice

with Roasted Cashews

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Enjoy a bowl of creamy and rich Thai curry, loaded with colourful veggies and aromatic spices. With a sprinkling of roasted cashew nuts to finish it all off, this delicious meal will beat your local takeaway joint!

Tags:Plant BasedSpicyNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:GlutenSoyTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

brown rice

½

brown onion

1 bag

green beans

1

zucchini

1 bunch

Asian greens

1 knob

ginger

1 tub

yellow curry paste

(May be present Crustacea)

1 tin

coconut milk

½ cube

vegetable stock

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

3 cup

water (for the rice)

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3577 kJ
Fat49.4 g
of which saturates26.5 g
Carbohydrate70.1 g
of which sugars12.9 g
Protein18 g
Sodium1210 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the brown rice and the water (for the rice) 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). Trim and halve the green beans. Cut the zucchini into 1cm half-moons. Roughly chop the Asian greens. Finely grate the ginger.

3

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

6

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