Baby Corn and Green Bean Curry
with Toasted Cashews and Jasmine Rice
This delicious and beautifully fragrant dish is super easy and quick to prepare. We particularly love the baby corn. Fun fact: Baby corn is simply corn that been harvested while corn stalks are still young and immature!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Jasmine Rice
170 g
Green Beans, trimmed
227 g
White Mushrooms
10 g
Cilantro
1 can
Baby Corn
1 can
Coconut Milk
2 tbsp
Yellow Curry Paste
28 g
Cashews
(Contains Tree nuts, Peanuts)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. In a small pot, bring 1 1/3 cups salted water to a boil. Cut the green beans into 1-inch pieces. Cut the mushrooms in half (or into quarters if they are large). Drain and rinse the baby corn.
Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Heat a large non-stick pan over medium-high heat. Add the cashews to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. Set aside on a plate. (TIP: Keep your eye on them so they don't burn!)
Add a drizzle of oil to the same pan, then the mushrooms. Cook, stirring often, until golden-brown 7-8 min. Add the curry paste, coconut milk and 1/2 cup water. Cook, stirring occasionally, until the curry slightly thickens, 8-10 min.
Add the green beans and baby corn to the curry. Cook, stirring occasionally, until the veggies are tender, 4-5 min. Season with salt and pepper.
Roughly chop the cilantro. Divide the rice between plates and top with the curry. Sprinkle with cashews and cilantro.
