Massaman Vegetable Curry - with Vermicelli & Buk Choy

Massaman Vegetable Curry - with Vermicelli & Buk Choy

$30.00 ea
 
Serving Size: 2
Cook Time: 20 minutes
 

Are you after a vegie curry, in a hurry?  (We can help!) What about buk choy, baby corn, baby eggplant and zucchini in a rich massaman sauce? Add some vermicelli and you’ve got yourself a twirling good time.

 

COOKING INSTRUCTIONS

  1. buy meal kits online from harris farm
    1. Give all your vegies a little wash. Bring a medium size pot with salted water to the boil. Cut the eggplant and zucchini in half lengthways then into 1 cm pieces. Cut the baby corn in half.
  2. buy meal kits online from harris farm
    2. Place a medium size saucepan on medium high heat. When hot, add the grapeseed oil then the massaman curry paste. Cook whilst stirring for approx. 2-3 mins.
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    3. Add the eggplant, zucchini, baby corn and coconut cream. Season with salt and pepper and stir well. Reduce heat to medium and cook for approx. 10 mins until vegies are soft.
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    4. Pick the coriander leaves, set aside. Finely chop the stalks and add to the curry. Pick the Thai basil and set aside.
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    5. Cut the buk choy in half. Add the buk choy and vermicelli noodles to the boiling water. Cook for 2 mins, drain.
  6. buy meal kits online from harris farm
    6. Squeeze the juice of half a lime into the curry. Add half the coconut and half the herbs, mix through. Check seasoning then serve curry with noodles and buk choy. Garnish with remaining coconut, herbs and lime. Consume within 48 hrs.

WHAT'S IN THE BOX?

 

  • 55 g massaman curry paste
  • 2 baby eggplants
  • 1 grey zucchini
  • 60 g baby corn
  • 1 tbsp grapeseed oil
  • 400 ml coconut cream
  • ¼ bunch coriander
  • ¼ bunch Thai basil
  • 1 bunch baby buk choy
  • 125 g vermicelli noodles
  • 1 lime
  • 1 tbsp desiccated coconut
 

    WHAT YOU’LL NEED FROM YOUR PANTRY

     

    • Salt
    • Pepper
     

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