Veggie Thai Green Curry

Name: Veggie Thai Green Curry with Garlic Rice & Roasted Cashews
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 2 clove garlic; 20 g plant-based butter (for the sauce); 1 packet basmati rice; 1 sachet vegetable stock powder; ½ brown onion; 1 bag green beans; 1 zucchini; 1 capsicum; ½ tbs brown sugar; 1 tin coconut milk; 1 packet roasted cashews; 1.5 cup water (for the rice); ¾ tin Thai green curry paste; 1 packet ginger paste; 2 tsp soy sauce (or gluten-free tamari soy sauce)

with Garlic Rice & Roasted Cashews

Up to 180$ + Free Treats / Extras for Life

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

Tags:

Plant Based

•Veggie

•Spicy

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Tree Nuts

•Soy

•Gluten

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

2 clove

garlic

1 packet

basmati rice

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

1 sachet

vegetable stock powder

brown onion

1 bag

green beans

zucchini

capsicum

1 tin

coconut milk

1 packet

roasted cashews

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

¾ tin

Thai green curry paste

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

1 packet

ginger paste

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

½ tbs

brown sugar

1.5 cup

water (for the rice)

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

per serving

Energy (kJ)4314 kJ

Fat57.5 g

of which saturates27.9 g

Carbohydrate95.6 g

of which sugars29.6 g

Protein18.5 g

Sodium2470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, 1/2 the vegetable stock powder, water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

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. Thinly slice the capsicum.

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. Cook the onion until softened, 4-5 minutes. Add the brown sugar, Thai green curry paste and ginger paste and cook until fragrant, 1-2 minutes.

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

Add the coconut milk and the remaining vegetable stock powder 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. Stir in the soy sauce.