Quick Thai Green Style Veggie Curry
with Zesty Jasmine Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Thai Green Style Veggie Curry in just 20 minutes for a delicious and speedy meal.
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
Jasmine Rice
2
Garlic Clove
1
Bell Pepper
(May contain Celery)
½
Lime
60
Baby Corn
45
Thai Green Curry Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
120
Peas
5
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Zest the lime (see ingredients for amount) and cut into wedges. Cut the baby corn into thirds.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the pepper and stir-fry until starting to soften, 3-4 mins.
c) Stir in the garlic and Thai green curry paste. Fry for 30 secs.
d) Add the coconut milk (see ingredients for amount), vegetable stock paste and water for the sauce (see pantry for amount). Stir to combine.
a) Add the baby corn to the curry, then bring to the boil and simmer until thickened, 5-6 mins - the curry should still be slightly loose, but thick enough to lightly coat the back of a spoon or spatula.
b) Add a splash of water if it's a little too thick or simmer for 1 min more if you'd prefer it thicker.
a) Once your curry is ready, taste and season with salt and pepper if needed. Remove from the heat.
b) Stir through the peas and a squeeze of lime juice.
a) When everything's ready, fluff up the rice with afork and stir through the lime zest.
b) Share the zesty rice between your bowls and top with the veggie curry.
c) Finish with a sprinkle of black sesame seeds and serve with any remaining lime wedges for squeezing over.
Enjoy!
