W28 - Global Desk Only - Quick (25 min) - Thai - Veggie
over jasmin rice with salted peanutsCalorieën
:
773 kcalEiwit
:
19.2g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkExtra groente
Plantaardig
Allergenen:
- Soja
- Mosterd
- Pinda's
- Mosterd
- Soja
- Kan sporen van allergenen bevatten
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Jasmijnrijst
½ stuk(s)
Knoflookteen
½ stuk(s)
Ui
½ stuk(s)
Courgette
½ stuk(s)
Paprika
125 gram
Kastanjechampignons
125 ml
Kokosmelk
½ stuk(s)
Limoen
25 gram
Gele currypasta
(Bevat: Soja, Mosterd Kan bevatten: Mosterd, Soja)
½ zakje(s)
Groene currykruiden
10 gram
Gezouten pinda's
(Bevat: Pinda's Kan bevatten: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Niet inbegrepen in jouw bezorging
175 ml
Water voor de rijst
½ el
Zonnebloemolie
½ tl
Suiker
25 ml
Zoutarme groentebouillon
naar smaak
Peper en zout
Keukengerei
•Pan met deksel
•Wok of hapjespan
Instructies
1
- Boil the water in a pot or saucepan (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Dice the onion. Crush or mince the garlic.
- Cut the courgette and bell pepper into 2cm pieces.
- Quarter the mushrooms.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
2
- In a bowl, combine the coconut milk, curry paste, the sugar and the stock.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic, onion, courgette, bell pepper and mushrooms with the green curry seasoning for 3 minutes. Season with salt and pepper to taste.
- Reduce the heat. Deglaze with the curry-coconut mixture and simmer for a further 5 - 6 minutes, until the sauce thickens and the vegetables are soft.
3
- Quarter and zest the lime.
- Add the juice of 1 lime wedge per person to the curry. Season with salt and pepper to taste.
4
- Add lime zest to taste to the rice.
- Divide the rice over the plates and add the curry on top.
- Garnish with the peanuts.
- Serve with the rest of the lime wedges.
