Red Thai Style Veg Coconut Curry

Name: Red Thai Style Veg Coconut Curry with Zesty Jasmine Rice and Salted Peanuts
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 150 grams Jasmine Rice; 2 unit(s) Garlic Clove**; 1 unit(s) Lime; 1 carton(s) Chickpeas; 1 unit(s) Pak Choi; 120 grams Sliced Mushrooms; 50 grams Red Thai Style Paste; 200 milliliter(s) Coconut Milk; 15 milliliter(s) Soy Sauce; 25 grams Salted Peanuts; 32 grams Sweet Chilli Sauce

with Zesty Jasmine Rice and Salted Peanuts

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Our Red Thai Style Veg Coconut Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•New

Allergens:

Gluten

•Soja

•Jordnødder

The quantities provided above are averages only.

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove**

1 unit(s)

Lime

1 carton(s)

Chickpeas

1 unit(s)

Pak Choi

120 grams

Sliced Mushrooms

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: Gluten, Soja)

25 grams

Salted Peanuts

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

32 grams

Sweet Chilli Sauce

Nutritional information

Energy (kJ)3290 kJ

Energy (kcal)786 kcal

Fat36 g

of which saturates21.4 g

Carbohydrate93.3 g

of which sugars12.8 g

Protein21.2 g

Salt3.4 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Zester

•Garlic Press

•Large Frying Pan

•Rolling Pin

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve.

c) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Add the pak choi and sliced mushrooms. Stir-fry until just soft, 5-6 mins.

c) Reduce the heat to medium-high, then stir in the red Thai style curry paste and garlic. Stir-fry until fragrant, 1-2 mins.

a) Stir the coconut milk, soy sauce and chickpeas into the sauce.

b) Bring to a boil, then lower the heat. Simmer until thickened slightly, 2-3 mins.

a) While your sauce simmers, crush the peanuts in the unopened sachet using a rolling pin.

b) When your rice is ready, fluff it up with a fork and stir through the lime zest.

c) Stir the sweet chilli sauce and a squeeze of lime juice from a lime wedge into the curry. Taste and season with salt, pepper or more lime juice if needed.