Lean and Clean Yellow Thai Curry
- Wheat
- Cereals containing gluten
- Soya
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 notes of coriander.
Ingredients
1 unit(s)
Bell Pepper
150 grams
Brown Basmati Rice
60 grams
Baby Corn
400 milliliter(s)
Light Coconut Milk
150 grams
Green Beans
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
½ pot(s)
Star Anise
7.5 grams
Honey
1 unit(s)
Onion
1 unit(s)
Spring Onion
1 unit(s)
Lime
12.5 grams
Yellow Thai Style Paste
1 unit(s)
Ginger
1 bunch(es)
Coriander
Nutrition Values
Instructions
Bring a large saucepan of water to the boil on high heat with a pinch of salt for your rice. When boiling, stir in the brown rice and star anise and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat. Cover with a lid to keep warm until ready to serve.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger. Halve the pepper and discard the core and seeds. Chop into small pieces. Chop the baby corn in half lengthways. 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, yellow curry paste (add less if you don't like things too hot!) and honey and cook, stirring, for 1 minute more. Add the green beans, pepper and coconut milk. Stir together, then simmer until thickened, 10 mins. Stir in the baby corn for the last 5 mins.
While the curry cooks, trim the spring onion and thinly slice. Zest the lime and chop into wedges.
When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice to taste. Taste and add more lime juice if desired. Fluff up the rice with a fork and remove the star anise, then stir through the spring onion and lime zest.
Serve the rice in bowls with a generous portion of Indonesian curry on top. Finish by sprinkling over the chopped coriander and topping with any remaining lime wedges. Enjoy!
