Green Thai Veg Curry
with coriander and fragrant jasmine rice
This Thai curry is spicy, creamy and wonderfully fragrant. Paired with aromatic rice and packed with veg it also happily happens to be completely plant-based.
Tags:
Vegan
•Veggie
•Calorie Smart
•Climate Conscious
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
2 sachet(s)
Thai Style Spice Mix
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
1 unit(s)
Pak Choi
½ unit(s)
Lime
5 grams
Coriander
1 pack(s)
Coconut Milk
1 unit(s)
Chilli
1 sachet(s)
Vegetable Stock
150 grams
Broccolini
1 sachet(s)
Green Thai Style Paste
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2306 kJ
Energy (kcal)551 kcal
Fat19.9 g
of which saturates14.8 g
Carbohydrate80.6 g
of which sugars11.5 g
Dietary Fiber2.9 g
Protein13.7 g
Cholesterol0 mg
Salt2.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking Steps
1
- Meanwhile, add 300ml cold, salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Trim the pak choi. Separate the leaves and quarter widthways into roughly 2cm chunks.
- Chop the broccolini into thirds. Zest half a lime (per 2P) then cut into thick wedges.
- Roughly chop the coriander (stalks and all).
- Thinly slice the chilli. Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the pepper and broccolini until it begins to soften and colour, 4-5 mins.
- Add the Thai paste and Thai spice. Stir to coat and cook until fragrant, 1 min.
- Add the pak choi along with the coconut milk and stock.
- Bring to the boil then reduce the heat to medium-low.
4
- Let the curry simmer until the pepper is tender, 4-5 mins. Loosen with a splash of water if necessary.
- Remove from the heat and season to taste with salt, pepper and a squeeze of lime juice.
- Fluff up the rice and stir in the lime zest and half the coriander.
5
- Share the rice between bowls and top with the fragrant curry.
- Finish with a sprinkle of fresh chilli and the remaining coriander.
- Serve the remaining lime wedges alongside for squeezing over.
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