Thai Coconut Yellow Curry Rice Bowl

with broccolini, red bell pepper, and cashews

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy, Tree Nuts

Calories Conscious
A note about serious food allergies

Redolent of East Asian spices like lemongrass, garlic, ginger, and star anise, yellow curry is the mildest of the Thai curries and adds alluring fragrance to this curry bowl. Fresh veggies like broccolini and red bell pepper add crisp flavor and texture to a bed of jasmine rice suffused with a coconut-curry mixture. Topped with crunchy cashews and matchstick carrots, this is the perfect weeknight meal that hits all the right spots.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 1 Red Bell Pepper
  • 2 Green Onions
  • 1 oz. Cashews
  • 6 oz. Broccolini
  • Info
    5⅖ fl. oz. Coconut Milk
  • Info
    1 Tbsp. Yellow Curry Paste
  • 1 Tbsp. Lemongrass Puree
  • 2 oz. Matchstick Carrots
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner, season with ¼ tsp. salt (if desired), and keep covered until plating. While rice simmers, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Stem, seed, and cut red bell pepper into ½" strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop cashews. Trim ends of broccolini stems and cut off tops. Halve tops and cut stems on an angle into ¼" slices. Combine coconut milk, yellow curry paste, and lemongrass in a small mixing bowl and stir together until smooth.

  • Step 3 - Begin the Stir-Fry

    Begin the Stir-Fry

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, broccolini stems, and red bell pepper to hot pan. Cook until lightly browned, 2-3 minutes.

  • Step 4 - Continue the Stir-Fry

    Continue the Stir-Fry

    Add broccolini tops, white portions of green onions, and carrots. Cook 2 minutes.

  • Step 5 - Finish the Stir-Fry

    Finish the Stir-Fry

    Add lemongrass-curry mixture to pan. Stir together and bring to a boil. Reduce to a simmer and cook until vegetables are tender but maintain some crunch, 2 minutes. Season with ¼ tsp. salt and remove from burner.

  • Step 6 - Plate the Dish

    Plate the Dish

    Serve rice in a shallow bowl and place vegetables around rice. Garnish with green portions of green onions and cashews.