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Yellow Thai Style Veggie Curry

Yellow Thai Style Veggie Curry

with Lime & Coriander Jasmine Rice

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

Tags:Under 600 caloriesVeggieExtra spicy
Allergens:SesameCereals containing glutenSoya

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

300 grams

Cauliflower Florets

1 pot(s)

Thai Style Spice Blend

(ContainsSesame)

150 grams

Jasmine Rice

1 unit(s)

Green Pepper

1 unit(s)

Pak Choi

60 grams

Baby Corn

½ unit(s)

Lime

1 bunch(es)

Coriander

1 sachet(s)

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

12.5 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2403 kJ
Energy (kcal)574 kcal
Fat23.0 g
of which saturates16.0 g
Carbohydrate76 g
of which sugars10.0 g
Protein14 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Saucepan
Lid
Cutting board
Knife
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Pop the cauliflower florets onto a baking tray and drizzle with oil. Season with salt and sprinkle on the Thai style spice blend (add less if you don't like heat). Use your hands to rub the seasoning all over. Spread out in a single layer and roast until soft and golden, 20-25 mins.

2

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, then separate the leaves. Quarter each leaf 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 baby corn until beginning to soften and colour, 4-5 mins. Stir in the yellow Thai style paste to coat and cook for 1 min. 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 baby corn is tender, 4-5 mins. When the cauliflower is ready, add it to the curry and stir through. Remove from the heat and stir in the soy sauce (see ingredients for amount, but feel free to add more or less to taste). Squeeze in some lime juice. Taste and add more salt, pepper and lime juice if needed. Fluff up the rice with a fork and stir in the lime zest and half the coriander.

6

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