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Thai Recipes
Veggie Packed Yellow Thai Curry

Veggie Packed Yellow Thai Curry

with Spring Onions and Basmati Rice

Balanced
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We love a good Thai Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 550 caloriesExtra spicy
Allergens:MustardSoyaGluten
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Star Anise

1 unit(s)

Onion

1 unit(s)

Ginger

1 unit(s)

Red Pepper

1 pack(s)

Baby Corn

1 pack(s)

Green Beans

1 bunch(es)

Coriander

½ pot(s)

Yellow Curry Paste

(ContainsMustard)

1 pack(s)

Light Coconut Milk

½ sachet

Soy Sauce

(ContainsSoya, Gluten)

1 unit(s)

Lime

½ sachet

Honey

1 unit(s)

Spring Onion

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2251 kJ
Energy (kcal)538 kcal
Fat17.0 g
of which saturates11.0 g
Carbohydrate81 g
of which sugars18.0 g
Protein13 g
Salt2.0 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
Saucepan
Cutting board
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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Cook the Rice
Cook the Rice
1

Bring a large saucepan of water to the boil with a pinch of salt. When boiling, stir in the 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.

Prep
Prep
2

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger. Halve the red 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).

Start the Curry
Start the Curry
3

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.

Simmer the Curry & Prep
Simmer the Curry & Prep
4

While the curry cooks, trim the spring onion and thinly slice. Zest the lime and chop into wedges.

Finish Up
Finish Up
5

When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. 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
Serve
6

When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. 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.