Veggie Thai Red Curry
with Garlic Rice & Roasted Cashews
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.
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
½
brown onion
1 bag
green beans
1
zucchini
1
capsicum
1 packet
ginger paste
1 tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
1 tin
coconut milk
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water (for the rice)
½ tbs
brown sugar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
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, the water (for the rice) and 1/2 the vegetable stock powder, 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! Add less if you're sensitive to heat.
Add the ginger paste, Thai red curry paste and remaining garlic and cook until fragrant, 1-2 minutes.
Add the coconut milk, remaining vegetable stock powder and 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 in the soy sauce, then remove from heat.
Divide the garlic rice between bowls. Top with the veggie Thai red curry. Serve sprinkled with the roasted cashews.