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:
Quick
•Veggie
•Vegan
•Family Friendly
Allergens:
Peanut

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

150 grams

Baby Corn

1 sachet(s)

Vegetable Stock

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

1 sachet(s)

Massaman Curry Paste

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)2762 kJ
Energy (kcal)660 kcal
Fat25.8 g
of which saturates16.1 g
Carbohydrate91.6 g
of which sugars16.4 g
Dietary Fiber1.3 g
Protein17.8 g
Cholesterol0 mg
Salt3.38 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

•Zester
•Pan with Lid
•Pot with Lid

Cooking Steps

Cook the Rice
1
  • Pour 300ml cold salted water (per 2P) 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, fry the carrot until tender, 5-6 mins.
  • Meanwhile, halve the baby corn lengthways. Stir the coconut milk (or shake the packet) to dissolve any lumps.
  • Trim and thinly slice the scallion. Zest and 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 lime zest, coconut milk, stock, massaman paste, chilli flakes (use less if you don't like spice) and 75ml water (per 2P).
  • 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.