(Vegetarian) Veggie Thai Yellow Curry
with Green Beans & Zucchini
Green beans and zucchini are the stars of this rich Thai yellow curry. Cashew nuts and coconut milk add an indulgent touch, but are also great for counteracting the sensational spice!
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. )
½ unit
brown onion
1 knob
ginger
1 bag
green beans
1 unit
zucchini
½ tub
yellow curry paste
(May be present: Crustacean. )
½ cube
vegetable stock
1 tin
coconut milk
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
1.25 cup
water
olive oil
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
Thinly slice the brown onion (use suggested amount). Peel and finely grate the ginger. Trim the ends of the green beans and cut in half. Slice the zucchini into half-moons.
Rinse the jasmine rice well. In a medium saucepan, bring the water (check ingredients list for the amount) to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!
While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the yellow curry paste (2 tsp for 2 people/ 1 tbs for 4 people) and ginger and cook for 1 minute, or until fragrant. TIP: The curry paste is hot! Feel free to add a little more or less, depending on your taste preference. TIP: Frying the curry paste before adding the vegetables allows for a deeper, more intense flavour.
Add the green beans and zucchini to the frying pan and cook for 4-5 minutes, or until softened.
Pour the coconut milk into the pan, crumble in the vegetable stock cube (use suggested amount) and stir to combine. Bring to the boil, then reduce to a medium heat and cook for 10 minutes, or until the sauce has thickened. Stir through the soy sauce.
Divide the rice between bowls and top with veggie Thai yellow curry. Sprinkle over the roasted cashews.