Red Thai Curry and Vegetable Gyoza
with Jasmine Rice
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.
Ingredients
150 grams
Jasmine Rice
1 pack(s)
Vegetable Gyoza
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
1 unit(s)
Garlic Clove
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
200 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 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).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium-low, add the water (see pantry for amount) to the pan, and immediately cover with a lid or some foil.
Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.
Meanwhile, peel and grate the garlic (or use a garlic press).
Remove the gyoza from the pan to a plate and cover with foil.
Return the now-empty frying pan to medium-high heat with a drizzle of oil.
Once hot, add the garlic, red Thai curry paste, and Thai-style spice and fry for 1-2 mins.
Stir in the coconut milk, soy sauce and sugar (see pantry for amount).
Simmer the sauce until thickened, 2-3 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Add the gyoza to the pan and turn to coat in the sauce.
Fluff up the rice with a fork.
Taste the sauce, and season with salt and pepper to your liking.
Share your rice between your serving bowls.
Spoon over your curry with the gyoza.
Enjoy!
