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Yellow Thai Style Veggie Curry
Yellow Thai Style Veggie Curry

Yellow Thai Style Veggie Curry

with Roasted Cauliflower and Zesty Jasmine Rice

Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Here, our Yellow Thai Style Veggie Curry focuses on the veg.

Tags:
Spicy
Calorie Smart
Veggie
Allergens:
Soja
Hvede
Gluten

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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Cauliflower

1 sachet(s)

Thai Style Spice Blend

1 unit(s)

Green Pepper

(May contain traces of: Sellerie)

1 unit(s)

Pak Choi

½ unit(s)

Lime

45 grams

Yellow Thai Style Paste

(Contains: Soja)

180 milliliter(s)

Coconut Milk

10 milliliter(s)

Soy Sauce

(Contains: Hvede, Gluten, Soja)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2546 kJ
Energy (kcal)609 kcal
Fat25.3 g
of which saturates14.8 g
Carbohydrate78.2 g
of which sugars11.5 g
Dietary Fibre10.8 g
Protein14.5 g
Salt2.3 g
Potassium82.5 mg
Calcium7.5 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

2

Meanwhile, cut the cauliflower into florets (like small trees), halving any large ones, then pop onto a large baking tray.

Drizzle with oil, sprinkle over the Thai style spice blend and season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

3

While the cauli roasts, halve the green pepper and discard the core and seeds. Chop into 2cm chunks. 

Trim the pak choi, then thinly slice lengthways.

Zest and cut the lime into wedges (see ingredients for amount).

4

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, stir-fry the pepper chunks until beginning to soften and colour, 4-5 mins. 

Stir in the yellow Thai style paste to coat and cook for 1 min more. Add the pak choi and coconut milk, stir to combine.

5

Bring the curry to the boil, then simmer the curry until the veg is tender, 4-5 mins. 

Stir the roasted cauli through the curry, then remove from the heat and stir in the soy sauce. Squeeze in some lime juice from a lime wedge. 

Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.

6

Fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the Thai style veggie curry. 

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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