Thai Plant-Based Chick'n & Veggie Curry
with Rice & Crushed Peanuts
Alternative proteins are all the rage and for good reason - as you'll soon find out, they work wonders mixed in with fragrant jasmine rice and all of your favourite veggies.
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 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1
carrot
1
zucchini
1
tomato
1 packet
ginger paste
1 tin
coconut milk
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
1 tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
1
olive oil
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
vinegar (white wine or rice wine)
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop garlic. Thinly slice carrot and zucchini into half-moons. Roughly chop tomato.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and zucchini, tossing, until tender, 4-5 minutes. Transfer to a bowl and season.
• Return pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Transfer to a plate.
• Return pan to medium-high heat with a drizzle of olive oil. • SPICY! This is a mild curry paste, but add less if you're sensitive to heat. Cook garlic, ginger paste, Thai red curry paste and tomato, stirring, until fragrant, 1-2 minutes. • Stir in coconut milk, the soy sauce, vinegar and brown sugar, and cook until slightly thickened, 2-3 minutes. • Remove from heat and add veggies and plant-based chicken strips, stirring to coat. Season to taste.
Divide rice and Thai red plant-based chick'n & veggie curry between bowls. • Top with crushed peanuts to serve. Enjoy!