A vegetable packed, soothing yet fiery Thai vegetable curry, comprising of broccoli, carrots, mushrooms with kaffir lime leaves, star anise and toasted sesame oil. Served over steamed basmati.
Prep Time
30 min
Cuisine
Thai
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and chop the carrot[s] into bite-size pieces, discarding the root end[s]
Cut the broccoli into small florets and cut the stem[s] into bite-size pieces
Slice the mushrooms finely
2
Heat a wide-based pan with a matching lid (preferably non-stick) over a medium-high heat with 2 tbsp [4 tbsp] vegetable oil
Once hot, add the carrots and broccoli stems (leave the florets for later), cover and leave to cook for approx. 5-8 min
3
Meanwhile, add the rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered
4
Remove the coconut cream from the sachet and chop roughly
Dissolve the chopped coconut cream and the stock cube[s] in 350ml [700ml] boiled water
Crumble the kaffir lime leaves into the stock - this is your coconut stock
5
Meanwhile, peel and finely chop (or grate) the ginger
Cut the chilli[es] in half lengthways (can't handle the heat? scrape the seeds out with a teaspoon and discard) then slice finely
Stir the curry paste, star anise, ginger and red chilli (cant handle the heat? Go easy!) into the carrot pan and cook for 1 min
6
Add the coconut stock to the pan and stir to dissolve the curry paste
Add the broccoli florets and sliced mushrooms
Cover and cook for a further 3 min or until the broccoli is cooked through
7
Meanwhile, chop the basil finely including the stalks, keeping a small handful of leaves aside for garnish
Fluff the cooked rice and stir in the toasted sesame oil and basil stalks
8
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