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.
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
Instructions
• 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!