Vietnamese-Style Coconut Curry
over Jasmine Rice
Cooking time
15 minutes
Servings
2/4
Calories
670 /serving
Coconut milk, lemongrass and curry powder swirl around this rich veggie dish. It’s brimming with butternut squash and baby bok choy (the only thing you have to chop). All the jasmine rice needs is a quick reheat and you’re ready to eat.
We will send you:
- 200g Diced butternut squash
- 225g Baby bok choy
- 15ml Minced garlic
- 6g Madras curry powder
- 15g Minced lemongrass
- 227g Pre-cooked jasmine rice
- 30ml Sweet soy sauce
- 400ml Organic fair-trade coconut milk (non-GMO)
- 30ml Tomato paste
Contains: Mustard • Soy • Sulphites • Wheat
You will need:
Medium pot
Oil
Microwave
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
32 g
Sodium
330 mg
Total Carb
72 g
Sugars
25 g
Protein
9 g
Fibre
3 g
Preparation
Start the curry
- In a medium pot, heat a drizzle of oil on medium.
- Add the squash and sauté, 3 to 4 min., until partially cooked.
- Add the tomato paste, garlic, lemongrass and curry powder. Sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut milk and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 4 min., until slightly reduced.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
Finish the curry
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- To the pot of curry, add the soy sauce and bok choy.
- Cook, stirring occasionally, 2 to 3 min., until tender; season with S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry. Bon appétit!
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