Vegetable Thai Green Curry

Name: Vegetable Thai Green Curry with Jasmine Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Shallots; 1 Piece of Eggplant; 1 Piece of Red pepper; 1 Piece of Lemongrass; 100 Grams of Snow peas; 2 Piece of Small zucchini; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 20 Grams of Ginger garlic paste; 30 Grams of Green curry paste; 200 Grams of Coconut cream; 100 ML of Water; 15 ML of Tamari; 15 Grams of Tamarind paste; 3 Piece of Lime leaves; 5 Grams of Brown sugar; 1 Piece of Lime; 15 Grams of Fresh coriander; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water

with Jasmine Rice

Green Thai curry paste is made of various fragrant herbs and spices such as coriander, lime leaf, lemon grass and green chilli.

46 Reviews

Cals 698 · Prot 19 · Carbs 116 · Fat 25

Vegan

35 min

Vegetable Thai Green Curry with Jasmine Rice

Green Thai curry paste is made of various fragrant herbs and spices such as coriander, lime leaf, lemon grass and green chilli.

46 Reviews

Cals 698 · Prot 19 · Carbs 116 · Fat 25

Vegan

Ingredients

Green curry

Shallots

1 Piece

Eggplant

1 Piece

Red pepper

1 Piece

Lemongrass

1 Piece

Snow peas

100 Grams

Small zucchini

2 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Ginger garlic paste

20 Grams

Green curry paste

30 Grams

Coconut cream

200 Grams

Water

100 ML

Tamari 9*

15 ML

Tamarind paste

15 Grams

Lime leaves

3 Piece

Brown sugar

5 Grams

Lime

1 Piece

Fresh coriander

15 Grams

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Allergens

*9 Soya

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)	2919 / 698
Fats (g)	24.8
of which saturated (g)	21.1
Carbohydrates (g)	116
of which sugars (g)	19.3
Fibers (g)	17.4
Proteins (g)	18.8
Salt (g)	4.6

*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

Peel and finely chop the shallots. Chop the eggplants into bite-sized pieces. Deseed and roughly chop the red pepper. Using the back of a knife, bash the lemongrass. Trim the snow peas. Slice the zucchini into half moons.

2 Fry

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the shallots and eggplants with a pinch of salt. Fry for 6 min. After 6 min, add the ginger garlic paste, peppers, zucchini and green curry paste (spicy!). Fry for 2 min further.

3 Boil Rice

Meanwhile, rinse the 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 Simmer

Add the coconut cream, measured water, tamari, tamarind, lemongrass, lime leaves and brown sugar. Simmer, covered, over a medium heat for 8 min or until the eggplants have softened. Add the snow peas and simmer for 3-4 min further. Remove the pan from the heat.