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Thai Veggie Curry

Thai Veggie Curry

with Jasmine Rice

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Full of fresh, zingy flavour and packed with delicious veggies, our thai veggie curry is the perfect dish to spice things up in the kitchen. Serve on a bed of fragrant jasmine rice, and get stuck in!

Tags:Under 600 caloriesSpicy
Allergens:SesameMustardSoyaGluten
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ pot(s)

Thai Spice Blend

(ContainsSesame)

150 grams

Jasmine Rice

1 unit(s)

Green Pepper

1 unit(s)

Bok Choi

1 pack(s)

Baby Corn

½ unit(s)

Lime

1 bunch(es)

Coriander

1 sachet

Yellow Curry Paste

(ContainsMustard)

200 milliliter(s)

Coconut Milk

½ sachet

Soy Sauce

(ContainsSoya, Gluten)

1 unit(s)

Aubergine

Not included in your delivery

300 milliliter(s)

Water for Rice

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2364 kJ
Energy (kcal)565 kcal
Fat22.0 g
of which saturates17.0 g
Carbohydrate74 g
of which sugars11.0 g
Protein14 g
Salt2.3 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
Baking Tray
Cutting board
Knife
Lid
Saucepan
Paring Knife
Fork
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine pieces onto a baking tray and drizzle with oil. Season with salt and sprinkle on the Thai spice (add less if you don't like heat). Use your hands to rub the seasoning all over. Arrange in one even layer and roast until soft and golden, 20-25 mins.

2

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan with 0.25 tsp of salt. Bring to the boil and once boiling, stir in the jasmine rice. Lower the heat to medium and pop a lid on the pan. 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).

3

While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks, trim the bok choy. Separate the leaves and quarter widthways into roughly 2cm chunks. Chop the baby corn into 2cm thick rounds. Zest then cut the lime into wedges. Roughly chop the coriander (stalks and all).

4

Heat a splash of oil in a large saucepan over medium-high heat. Stir-fry the pepper and sweetcorn until beginning to soften and colour, 4-5 mins. Stir in the yellow curry paste to coat and cook for a minute. Add the bok choy along with the coconut milk and the water (see ingredients for amount). Bring to the boil then turn the heat to medium-low.

5

Let the curry simmer until the veg is tender, 4-5 mins. When the aubergine is ready, add it to the curry and stir to coat in the sauce. Remove from the heat and stir in the soy sauce (see ingredients for amount you need - you may not need it all). Squeeze in some lime juice. Taste and add more, salt, pepper and lime juice if you feel it needs it. Fluff up the rice and stir in the lime zest and half the coriander.

6

Share the rice between your bowls and top with the fragrant curry. Finish with a sprinkle of the remaining coriander. Serve the remaining lime wedges alongside for squeezing over. Enjoy!