Veggie Thai Yellow Curry
with Brown Rice & Roasted Cashews
Enjoy a bowl of rich and creamy Thai curry, loaded with colourful veggies and fragrant spices. With a sprinkling of roasted cashew nuts to finish it all off, this delicious meal will beat your local takeaway joint!
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
brown rice
½ unit
brown onion
1 packet
green beans
1 unit
capsicum
1 bunch
Asian greens
1 knob
ginger
1 tub
yellow curry paste
(May be present: Crustacean. )
1 tin
coconut milk
½ cube
vegetable stock
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
tbs
olive oil
3 cup
water
2 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.
While the rice is cooking, thinly slice the brown onion (see ingredients list). Trim and halve the green beans. Roughly chop the capsicum. Roughly chop the Asian greens. Finely grate the ginger.
SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the ginger and yellow curry paste and cook until fragrant, 1 minute.
Add the green beans and capsicum to the frying pan and cook, stirring, until softened, 4-5 minutes.
Add the coconut milk and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) 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. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce.
Divide the rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the roasted cashews to serve.