Thai Red Curry

Name: Thai Red Curry with Peanut Butter, Eggplant and Broccoli
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 30 Grams of Ginger; 3 Piece of Garlic cloves; 40 Grams of Spring onion; 15 Grams of Fresh coriander; 1 Piece of Eggplant; 200 Grams of Broccoli; 250 Grams of Chestnut mushrooms; 3 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Coriander seeds; 20 Grams of Red curry paste; 150 ML of Water; 3 Piece of Lime leaves; 10 ML of Soy sauce; 1 Piece of Vegetable stock cube; 200 ML of Coconut milk; 30 Grams of Peanut butter; 1 Piece of Large red chilli; 1 Piece of Lime; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water

with Peanut Butter, Eggplant and Broccoli

Did you know that broccoli contains as much calcium per gram as milk?

Cals 737 · Prot 24 · Carbs 115 · Fat 28

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 737 · Prot 24 · Carbs 115 · Fat 28

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)	3080 / 737
Fats (g)	27.5
of which saturated (g)	12.2
Carbohydrates (g)	115
of which sugars (g)	14.4
Fibers (g)	18.5
Proteins (g)	23.9
Salt (g)	2.6

*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

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.

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.

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.

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.

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.

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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