HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Veggie Yellow Curry
Thai-Style Veggie Yellow Curry

Thai-Style Veggie Yellow Curry

with Courgette, Green Beans and Star Anise Rice

Read more

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 golden toasted cashews and the herbal note of coriander.

Allergens:CeleryNutsCereals containing GlutenSoya

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 sachet

Vegetable Stock Powder


1 unit(s)

Star Anise

1 unit(s)


1 piece


1 unit(s)

Red Pepper

1 unit(s)


1 pack(s)

Green Beans

1 bunch(es)


1 sachet

Yellow Curry Paste

400 milliliter(s)

Coconut Milk

1 pack(s)

Cashew Nuts


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

½ unit(s)


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3452 kJ
Energy (kcal)825 kcal
Fat41.0 g
of which saturates28.0 g
Carbohydrate92 g
of which sugars23.0 g
Protein19 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon

Boil the water (see ingredients for amount) in a large saucepan over high heat. Add the basmati rice and the star anise. Stir to dissolve the stock then cover with a lid, lower the heat to medium and cook for 10 mins. Remove from the heat and set aside (still covered) for another 10 mins. The rice will finish cooking in its own steam.


Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Remove the top and bottom from the courgette. Halve lengthways and slice into 1cm wide half moons. Trim the green beans and chop in half. Roughly chop the coriander (stalks and all).


Heat a drizzle of oil in a frying pan on medium heat. Add the onion, stir and cook until soft, 5 mins. Add the ginger and yellow curry paste along with a pinch of sugar (if you have some) and cook, stirring, for 1 minute more. Add the green beans, pepper, courgette, coconut milk and stock powder. Stir to dissolve, then simmer until the curry has thickened and the veg are tender, 10 mins.


While the curry cooks, put another frying pan on high heat and add the cashew nut pieces (no oil). Toast until golden, 2-3 mins. Shake the pan often. Tip: Watch your nuts like a hawk as they burn easily! Remove from the pan and set aside. Zest and halve the lime.


When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if desired. Remove the star anise from the rice and fluff it up with a fork. Stir through the lime zest.


Serve the rice in bowls with a generous portion of curry on top. Finish by sprinkling over the chopped coriander and toasted cashew nuts. Enjoy!