Veggie 'Meatball' Thai Red Curry
with Charred Courgette and Zesty Jasmine Rice
.
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
1
Echalion Shallot
1
Carrot
1
Courgette
(May contain Celery)
½
Lime
150
Jasmine Rice
200
Vivera Plant Meatballs
50
Red Thai Style Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the shallot. Remove the ends from the carrot (no need to peel), thinly slice into rounds. Remove the ends from the courgette, halve lengthways, chop into 2cm wide strips. Chop into 2cm chunks. Zest and halve the lime. Heat a frying pan on high heat (no oil). Add the courgette, dry fry until nicely charred on all sides, 6-8 mins total. Turn every 2 mins. Remove to a bowl once charred.
Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. 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).
Once the courgette is removed, pop your frying pan back on medium-high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 4-5 mins. Turn every 2 mins. Remove to a plate. Pop your pan back on medium-high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.
Add the red Thai curry paste to the carrot and shallot. Stir well, cook for 1 min, then pour in the coconut milk and water (see ingredient list for amount). Stir in the veg stock paste and season with salt and pepper. Add the veggie meatballs back into the sauce. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 8-10 mins. Stir occasionally. IMPORTANT: The meatballs are cooked when piping hot.
Once the curry is cooked, stir in the charred courgette and cook for 1 min to heat through. TIP: Add a splash of water if you feel it needs it. Remove the pan from the heat and squeeze in half the lime juice. Taste and add more lime juice, salt and pepper if you feel it needs it.
Fluff up the rice and stir through the lime zest. Spoon the rice into bowls. Top with the curry and cut any remaining lime into wedges for squeezing over. Enjoy!
