Veggie Thai Yellow Curry with Brown Rice & Roasted Cashews

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Brown rice

  Long-grain, raw

  ¾ cup or 139g

• Water

  Plain, clean water

  3 cup or 710g

• Onions

  Raw

  ½ medium or 55g

• Green beans

  Snap beans, raw

  200g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Bok Choy

  1/2 head raw - Whole Foods Market

  100g

• Ginger

  Spices, ground

  100g

• Curry paste

  50g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  400g

• Vegetable Stock Cube

  Everyday Value - Tesco

  ½ cube or 5g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Cashews

  Raw, Organic - Sage Valley

  25g

Directions

1. In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.
2. While the rice is cooking, thinly slice the brown onion (see ingredients list). Trim and halve the green beans. Roughly chop the capsicum. Roughly chop the Asian greens. Finely grate the ginger.
3. SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the ginger and yellow curry paste and cook until fragrant, 1 minute.
4. Add the green beans and capsicum to the frying pan and cook, stirring, until softened, 4-5 minutes.
5. Add the coconut milk and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) to the frying pan and stir to combine. Bring to the boil, then reduce the heat to medium and cook until the sauce has thickened, 10 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce.
6. Divide the rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the roasted cashews to serve.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com.au/recipes/thai-coconut-curry-with-rice-5b6158ee30006c054d11c3c2)