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Recipe found here: https://www.hellofresh.com/recipes/.....846f7d8666942d
Thoughts: I swapped out the bell peppers for kielbasa since me and the roomie don't like bell peppers and wanted some meat in the curry. The recipe itself is vegan. This is a sweet curry which is the way I like curry the most, with the sour citrusy lime kick. I really love the lime zest in the rice, and with a proper zester it's easy to do.
Recipe is as follows:
½ cup Jasmine Rice
1 unit Bell Pepper
6 ounce Green Beans
1 unit Shallot
1 thumb Ginger
1 unit Lime
¼ ounce Cilantro
1 tablespoon Curry Powder
1 unit Coconut Milk
1 ounce Sweet Thai Chili Sauce
1 unit Veggie Stock Concentrate
½ ounce Peanuts
2 teaspoon Cooking Oil
1 teaspoon Sugar
1 tablespoon Butter
Kosher Salt
To make:
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
Prep
2
• While rice cooks, wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.
Cook Veggies
3
• Heat a drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.
Start Curry
4
• Add a drizzle of oil to pan with veggies, then stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. • Shake coconut milk in container before opening; add ½ cup coconut milk (1 cup for 4) to pan (be sure to measure; we sent more). Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.
Finish Curry
5
• Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. • Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.
Finish & Serve
6
• Roughly chop peanuts. • Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). • Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.
Category Food / Recipes / Tutorials
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