Thai Red Curry

with Peanut Butter, Eggplant and Broccoli
Did you know that broccoli contains as much calcium per gram as milk?
Cals 734 · Prot 24 · Carbs 114 · Fat 27
Vegan
35 min
Thai Red Curry with Peanut Butter, Eggplant and Broccoli
Did you know that broccoli contains as much calcium per gram as milk?
Cals 734 · Prot 24 · Carbs 114 · Fat 27
Vegan
Ingredients
Curry
Ginger
30 Grams
Garlic cloves
3 Piece
Spring onion
40 Grams
Fresh coriander
15 Grams
Eggplant
1 Piece
Broccoli
200 Grams
Chestnut mushrooms
250 Grams
Vegetable oil
3 Tbsp
Salt
0.5 Tsp
Coriander seeds
2 Grams
Red curry paste 7*
20 Grams
Water
150 ML
Lime leaves
3 Piece
Soy sauce 9*10*11*
10 ML
Vegetable stock cube 15*
0.5 Piece
Coconut milk
200 ML
Peanut butter 1*9*
30 Grams
Large red chilli
1 Piece
Lime
1 Piece
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML

Allergens

*7 Crustaceans, *9 Soya, *10 Wheat, *11 Gluten, *15 Celery, *1 Peanuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3066 / 734
Fats (g) 27.4
of which saturated (g) 12.2
Carbohydrates (g) 114
of which sugars (g) 13.7
Fibers (g) 18.4
Proteins (g) 24.1
Salt (g) 2.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Peel and roughly chop the ginger and garlic. Trim and roughly chop the spring onion. Finely chop the coriander stems (reserve the leaves). Peel the eggplant in a stripey pattern and chop it into cubes. Chop the broccoli into bite-size pieces.
Roast veg

2 Roast veg

Place the eggplant and whole mushrooms on a baking tray. Drizzle generously with vegetable oil and season with salt. Roast for 25 min.
Boil rice

3 Boil rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Blitz

4 Blitz

Meanwhile, place the spring onion, garlic, ginger, coriander seeds, coriander stems, red curry paste (spicy!) and 2 tbsp vegetable oil in a food processor and blitz until smooth.
Simmer

5 Simmer

Heat a large pan over a medium heat. Once hot, add the bllitzed paste and cook for 2 min. Add the measured water, lime leaves, soy sauce and 0.5 stock cube. Simmer for 5 min. Add the broccoli, coconut milk, and peanut butter and simmer for 4 min further.
Serve

6 Serve

Meanwhile, slice the chilli. Once ready, add the mushrooms and eggplant, season with lime juice and serve over the rice. Garnish with the chilli (spicy!) and reserved coriander leaves.
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