Veggie Thai Green Curry

Name: Veggie Thai Green Curry with Garlic Rice & Roasted Cashewss
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 3 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 packet ginger paste; 1 tin coconut milk; 1 packet roasted cashews; 1.5 cup water (for the rice); ¾ tin Thai green curry paste; 1 tbs soy sauce (or gluten-free tamari soy sauce)

with Garlic Rice & Roasted Cashewss

Up to 180$ + Free Treats / Extras for Life

Enjoy a bowl of creamy, rich Thai curry, loaded with colourful veggies and aromatic spices. With a sprinkling of roasted cashews for some sweetness and crunch, this moreish meal will beat your local takeaway joint.

Tags:

Plant Based

•Not Suitable for Coeliacs

•Spicy

•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

3 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 packet

ginger paste

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.)

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)

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

per serving

Energy (kJ)4136 kJ

Fat58.9 g

of which saturates34.7 g

Carbohydrate93.7 g

of which sugars23.3 g

Protein14.3 g

Sodium2199 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•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 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, 1/2 the vegetable stock powder and the water (for the rice), 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. Thinly slice the zucchini into half-moons. Thinly slice the capsicum.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, green beans, zucchini and capsicum and cook until softened, 4-6 minutes.

SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste. Add the ginger paste, Thai green curry paste (see ingredients) and remaining garlic and cook until fragrant, 1-2 minutes.

Add the coconut milk, remaining vegetable stock powder and the brown sugar and stir to combine. Bring to the boil, then reduce the heat to medium and cook until the sauce has thickened, 8-10 minutes. Stir through the soy sauce.