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Balanced Thai Veggie Curry
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Balanced Thai Veggie Curry

Balanced Thai Veggie Curry

with Jasmine Rice

They grow a lot of coconuts in Indonesia and love to cook with them. The country's food is often spicy but the heat is offset with sweetness from the coconuts and often a sour note too. We're attempting this balancing act in today's curry. The sauce bathing the veggies should be hot, sharp and sweet. Top it all off with the herbal notes of coriander.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount


Jasmine Rice


Coconut Milk


Yellow Thai Style Paste


Soy Sauce

(Contains Cereals containing gluten, Soya)


Pak Choi


Thai Style Spice Blend

(Contains Sesame)




Green Pepper

(May contain Celery)







Not included in your delivery


Water for the Rice


Water for the Sauce


Nutritional information

Energy (kcal)626 kcal
Energy (kJ)2619 kJ
Fat25 g
of which saturates17 g
Carbohydrate81 g
of which sugars13 g
Protein17 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.


Roast the Cauli

Preheat your oven to 200°C. Separate the broccoli into florets (little trees!). Pop the cauliflower florets onto a baking tray and drizzle with oil. Season with salt and sprinkle on the Thai spice (add less if you don't like heat). Use your hands to rub the seasoning all over. Arrange in one even layer and roast until soft and golden, 20-25 mins.

Cook the Rice

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan with 0.25 tsp of salt. Bring to the boil and once boiling, stir in the jasmine rice. Lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep Time

While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks, trim the bok choy. Separate the leaves and quarter widthways into roughly 2cm chunks. Zest then cut the lime into wedges. Roughly chop the coriander (stalks and all).

Start the Curry

Heat a splash of oil in a large saucepan over medium-high heat. Stir-fry the pepper until beginning to soften and colour, 4-5 mins. Stir in the yellow curry paste to coat and cook for a minute. Add the bok choy and mangetout along with the coconut milk and the water (see ingredients for amount). Bring to the boil then turn the heat to medium-low.

Simmer the Curry

Let the curry simmer until the mangetout is tender, 4-5 mins. When the cauliflower is ready, add it to the curry and stir to coat in the sauce. Remove from the heat and stir in the soy sauce (see ingredients for amount you need - you may not need it all).Squeeze in some lime juice. Taste and add more, salt, pepper and lime juice if you feel it needs it. Fluff up the rice and stir in the lime zest and half the coriander.


Share the rice between your bowls and top with the fragrant curry. Finish with a sprinkle of the remaining coriander. Serve the remaining lime wedges alongside for squeezing over. Enjoy!