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Thai-Style Veggie Yellow Curry

Thai-Style Veggie Yellow Curry

with Courgette, Green Beans and Star Anise Rice

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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:CeleryMustardNutsGlutenSoya

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 unit(s)

Star Anise

1 unit(s)

Onion

1 piece

Ginger

1 unit(s)

Red Pepper

1 unit(s)

Courgette

1 pack(s)

Green Beans

1 bunch(es)

Coriander

1 sachet

Yellow Curry Paste

(ContainsMustard)

400 milliliter(s)

Coconut Milk

1 pack(s)

Cashew Nuts

(ContainsNuts)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

½ unit(s)

Lime

Not included in your delivery

300 milliliter(s)

Water

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
Dietary Fiber0 g
Protein19 g
Cholesterol0 mg
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Cutting board
Grater
Knife
Frying Pan
Slotted Spoon
Bowl
Instructionsarrow up iconarrow up icon
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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.

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).

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.

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.

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.

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!