Fragrant Thai Style Veggie Curry
with Zesty Jasmine Rice and Cashews
They grow a lot of coconuts in Indonesia and love to cook with them. The country's food is often spicy but the heat is offset with sweetness from the coconuts and often a sour note too. We're attempting this balancing act in today's curry. The sauce bathing the veggies should be hot, sharp and sweet. Top it all off with golden toasted cashews and the herbal notes of coriander.
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.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Carrot
80 grams
Green Beans
½ unit(s)
Lime
25 grams
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
45 grams
Yellow Thai Style Paste
(Contains Soya)
1 sachet(s)
Thai Style Spice Blend
200 milliliter(s)
Coconut Milk
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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).
Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Trim the carrot, then slice into 1cm thick rounds (no need to peel).
Trim and halve the green beans. Zest and cut the the lime into wedges.
Heat a large frying pan on medium heat (no oil).
Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, pop them into a small bowl and set aside.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Add the green beans, pepper and carrot, then stir-fry until starting to soften, 4-5 mins.
Stir through the yellow Thai style paste and Thai style spice blend and cook until fragrant, 1 min.
Add the coconut milk, peanut butter, soy sauce, sugar and water for the sauce (see pantry for both amounts). TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
Stir to combine, then lower the heat and simmer until the curry has thickened and the veg is tender, 5-6 mins.
Once thickened, stir through a squeeze of lime juice.
Taste and add more lime juice if needed, then remove from the heat.
Fluff up the rice with a fork, stir through the lime zest and share between your bowls.
Spoon the veggie curry on top and finish with a sprinkle of cashews. Serve with any remaining lime wedges.
Enjoy!
