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Roasted kumara yellow curry

with hokkien noodles and makrut lime leaf

Ready in around 20 mins

RECIPE FACT:
Makrut lime leaf is a staple in Southeast Asian cookery.
Nutritional Info:
  • Energy: 3005kj (719Kcal)
  • Protein: 24g
  • Carbohydrate: 74g
  • Fat: 37g
  • Contains: Gluten, Soy, Peanuts
Serving Amount:
Serves 1 person
Cooking Instructions:
  • BEFORE COOKING:

    Preheat the oven to 210⁰c (fan bake). Boil the kettle.

  • 1. TO BAKE THE KUMARA AND PREPARE THE VEGETABLES:

    Line an oven tray with baking paper. Place the steamed kumara onto the tray, season with salt and drizzle with oil. Bake in the oven for 18-20 mins. Rinse the bok choy and shake dry. Slice the root end off the bok choy and discard. Thinly slice the stalk and roughly chop the leaves keeping separated. Pick the leaves of the coriander off the stalks. Pull the stalk off the makrut lime leaf and thinly slice the leaf.

  • 2. TO COOK THE NOODLES:

    Add the hokkien noodles to a bowl, pour over boiling water from the kettle and gently separate the noodle strands with a fork. Drain well into a sieve.

  • 3. TO COOK THE CURRY:

    Place a non-stick frying pan or wok over a medium heat with a drizzle of oil. Once hot add the yellow curry paste and cook for 1 min. Add the bok choy stalks and cook for 1-2 min. Add the peas, bok choy leaves, and half the coconut milk to the pan and cook for a further 1-2 mins. Add half the noodles with the makrut lime leaf and heat for 1 min.

  • TO SERVE:

    Place curry and hokkien noodles into a bowl and top with roasted kumara. Sprinkle with coriander leaves and toasted peanuts. Pour over a little of the lime seasoning to taste. Mix together to eat.

Ingredients In your box:
  • 1 pack of steamed kumara
  • 1 pack of hokkien noodles
  • 1 pot of yellow curry paste
  • 1 pot of lime seasoning
  • 1 pack of coconut milk
  • 1 sachet of toasted peanuts
  • 1 bag of bok choy
  • 1 pot of peas
  • 1 bag of coriander and makrut lime leaf

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