Lemongrass Protein Shreds Coconut Curry
with Veggies and Pan-Fried Naan
There are some flavour combinations that are classics for good reason – lemongrass and coconut milk is one of them! Carrots further enhance the sweetness from these flavour-makers and zesty lime rice brings all the taste elements together! Warm naan seals the deal.
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
200 g
Plant-Based Protein Shreds
1 unit(s)
Lemongrass
¾ cup
Basmati Rice
2 tbsp
Ginger-Garlic Puree
170 g
Vegetable Mix
1 tbsp
Indian Spice Blend
1 unit(s)
Coconut Milk
½ unit(s)
Lime
2 unit(s)
Naan
(Contains Egg, Milk, Gluten)
1 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
56 g
Onion, sliced
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, remove outer layer of lemongrass. Using a rolling pin or heavy pot, carefully smash lemongrass to bruise, then halve crosswise. Zest, then cut half the lime into wedges (whole lime for 4 ppl).
When the pan is hot, add protein shreds, 1/2 tbsp (1 tbsp) oil, then lemongrass and ginger-garlic puree.Cook, stirring occasionally until crispy, 5-7 min.Carefully drain and discard any excess fat. Sprinkle Indian Spice Mix over protein shreds, then season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.
Add veggie mix, coconut milk, 1/3 cup (2/3 cup) water and onion to the pan with protein shreds. Bring to a simmer over high. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender-crisp, 6-8 min. Carefully remove and discard lemongrass. Add fish sauce. Season with salt and pepper, to taste.
Meanwhile, heat a medium non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then one piece of naan. Cook on one side, gently pressing down with a spatula, until golden, 1-3 min. Flip, then sprinkle with salt, to taste. Cook, gently pressing down with a spatula, until golden and warmed through, 1-3 min. Repeat with remaining naan.
Add lime zest to rice, then fluff with a fork.Cut or tear naan into quarters.Divide rice between bowls. Spoon curry over rice.Squeeze a lime wedge over top, if desired.Serve naan alongside.
