Indonesian Style Baby Corn Curry
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Indonesian Style Baby Corn Curry

Indonesian Style Baby Corn Curry

with rice and crunchy peanuts

With scallion, lime, ginger and lemongrass all present in this recipe, it's a dish that can definitely be described as fragrant. Delicious is another way to talk about the tender baby corn and carrot that are coated with a spicy and slightly sweet sauce and piled atop a heaping helping of beautiful jasmine rice.

Tags:
Veggie
Quick
Discovery
Allergens:
Celery
Peanut
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

150 grams

Baby Corn

1 sachet(s)

Korma Curry Paste

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 pack(s)

Coconut Milk

150 grams

Jasmine Rice

20 grams

Peanuts

(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)

120 grams

Peas

1 unit(s)

Carrot

1 unit(s)

Scallion

1 unit(s)

Lime

2 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

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Nutrition Values

Energy (kJ)2795 kJ
Energy (kcal)668 kcal
Fat27 g
of which saturates16.4 g
Carbohydrate92 g
of which sugars17.3 g
Dietary Fiber0.1 g
Protein17.1 g
Cholesterol0 mg
Salt2.93 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pan with Lid
Pot with Lid

Instructions

Cook the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Once cooked, remove the pot from the heat.
  • Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot add the carrot and fry until tender, 5-6 mins.
  • Meanwhile, halve the baby corn lengthways.
  • Trim and thinly slice the scallion. Quarter the lime.
Simmer the Curry
3
  • Reduce the heat of the pan to medium-high.
  • Add the lemongrass paste and baby corn and fry until fragrant, 2-3 mins.
  • Add the coconut milk, stock powder, korma paste, chilli flakes (use less if you don't like spice) and 75ml water (double for 4p).
  • Cover and simmer for 4-6 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
  • Season to taste with salt and pepper. Add a splash of water if you feel it's too thick.
Dish Up
4
  • Divide the fragrant rice and curry between plates.
  • Scatter sliced scallion and peanuts over the top.
  • Finish off with a squeeze of lime juice.
  • Serve any remaining lime wedges alongside.
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