Red Thai Style Veggie Coconut Curry
with Zesty Jasmine Rice and Salted Peanuts
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Veggie Coconut Curry is loaded with veg and chickpeas in a curried coconut milk base for a hearty vegetarian dinner.
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
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 carton(s)
Chickpeas
1 unit(s)
Pak Choi
120 grams
Sliced Mushrooms
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Boil a half-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) In the meantime, peel and grate the garlic (or use a garlic press).
b) Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve.
c) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Add the pak choi and sliced mushrooms. Stir-fry until just soft, 5-6 mins.
c) Reduce the heat to medium-high, then stir in the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1-2 mins.
a) Stir the coconut milk, soy sauce, chickpeas and sugar (see pantry for amount) into the veg.
b) Bring to a boil, then lower the heat. Simmer until thickened slightly, 2-3 mins.
a) While the curry simmers, crush the peanuts in the unopened sachet using a rolling pin.
b) When your rice is ready, fluff it up with a fork and stir through the lime zest.
c) Stir a squeeze of lime juice from a lime wedge into the curry. Taste and season with salt, pepper and more lime juice if needed.
a) Share the zesty rice between your serving bowls.
b) Top with the Thai style veg curry.
c) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over.
Enjoy!
