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Thai-Style Veggie Yellow Curry
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Thai-Style Veggie Yellow Curry

Thai-Style Veggie Yellow Curry

with Courgette, Green Beans and Star Anise 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 golden toasted cashews and the herbal note of coriander.

Tags:
Spicy
Allergens:
Cereals containing gluten
Soya

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 time10 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

150

Green Beans

150

Basmati Rice

45

Yellow Thai Style Paste

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

½

Star Anise

1

Onion

400

Coconut Milk

½

Lime

1

Courgette

(May contain Celery)

1

Vegetable Stock Powder

1

Ginger

25

Cashew Pieces

1

Coriander

Not included in your delivery

300

Water for the Rice

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Nutritional information

Energy (kcal)825 kcal
Energy (kJ)3452 kJ
Fat41 g
of which saturates28 g
Carbohydrate92 g
of which sugars23 g
Protein19 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Chopping Board
Grater
Knife
Slotted Spoon
Grill Pan
Bowl

Instructions

Cook the Rice
1

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.

Prep the Veggies
2

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).

Start the Curry
3

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.

Toast the Nuts
4

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.

Finish up
5

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
6

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!