While this dish is not spicy on its own, you can add red pepper flakes to heat things up a bit! If cautious of spice, add a little at a time.
What We'll Send
Coconut Milk Can
Red Bell Pepper
Organic Vegetable Stock Cube
Red Pepper Flakes
Curry Spice Blend
Curry Powder, Ground Ginger
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.
What You'll Need
Add jasmine rice to a medium sized saucepan along with 1.5 cups of salted water (3 cups for 4 servings). Bring to a boil, then reduce heat and simmer for 10-12 minutes until the water has been absorbed.
Heat 1 tbsp. of oil (2 tbsp. for 4 servings) in a large skillet or dutch oven over medium-high. Wash and slice the bell pepper into 1/4 inch strips.
Once the oil is hot, add the onion and red bell pepper to the skillet. Cook for 4-5 minutes until the vegetables are soft and tender.
Crumble the stock cube into the skillet and add the curry spice blend and garlic. Season with salt and pepper. Mix well to season the vegetables with spices.
Add the coconut milk to the skillet. Mix again to incorporate the coconut milk with vegetables and seasonings. Bring the curry to a gentle boil, and reduce heat and simmer for 5 minutes. If you wish to add some heat, sprinkle in the red pepper flakes to taste. Lastly, stir in the cashews.
Fluff the rice with a fork once done. Divide between serving dishes. Ladle the curry over rice. Slice the lime in half and squeeze over the plated curries. Wash and tear the cilantro leaves on top and enjoy!
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