Red Thai Style Veggie Coconut Curry

Name: Red Thai Style Veggie 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; 180 milliliter(s) Coconut Milk; 15 milliliter(s) Soy Sauce; 32 grams Sweet Chilli Sauce; 25 grams Salted Peanuts; 1 tsp Sugar

with Zesty Jasmine Rice and Salted Peanuts

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Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Veggie Coconut Curry is loaded with veg and chickpeas in a curried coconut milk base for a hearty vegetarian dinner.

Tags:

Veggie

•Spicy

Allergens:

Wheat

•Cereals containing gluten

•Soya

•Peanut

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

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

32 grams

Sweet Chilli Sauce

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Sesame)

Not included in your delivery

1 tsp

Sugar

Nutritional information

Energy (kJ)3019 kJ

Energy (kcal)722 kcal

Fat29.8 g

of which saturates15.5 g

Carbohydrate90.2 g

of which sugars14.2 g

Dietary Fibre11 g

Protein19.6 g

Salt3 g

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

Utensils

•Medium Saucepan

•Lid

•Zester

•Sieve

•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 paste and garlic. Stir-fry until fragrant, 1-2 mins.

a) Stir the coconut milk, soy sauce, chickpeas and sugar (see pantry for amount) into the veg.

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

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