Our new Golden Thai Veggie Curry is a flavor-packed nutrient powerhouse! A hearty mix of broccoli florets, sweet peppers, and onions are cooked in a complex Thai curry sauce that’s savory, sweet, and fragrant. Seasoned green beans and fluffy jasmine rice are served on the side, perfect for soaking up the rest of that golden sauce.
Meal Card: Golden Thai Veggie Curry
Ingredients
- 1-2 packets thai yellow curry sauce
- 1-2 packages jasmine rice
- 1-2 packages broccoli florets
- 1-2 packages green beans
- 1-2 packages peppers and onions
Directions
1) Run yellow curry under warm water to thaw. Open broccoli and peppers & onions and pour into a Suvie pan. Open package of yellow curry sauce and pour over the vegetables. Place pan in the top zone of Suvie.
2) Before opening, gently tap white rice and green beans on the counter top to break up any large pieces. Open rice and place in an even layer in a second Suvie pan. Open green beans and place on top of the rice Drizzle 1 tbsp oil over the green beans and season with ½ tsp salt and black pepper to taste (for 4 servings, use 2 tbsp and 1 tsp, respectively). . Place pan in the bottom zone of Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 25 minutes (for 4 servings, Roast for 30 minutes)
Top Zone: Roast at 350°F for 25 minutes (for 4 servings, Roast for 30 minutes)
4) After cooking, remove pans from Suvie. Stir vegetables and thai curry sauce together and season to taste with salt and pepper. Divide rice and green beans between plates or bowls, spoon the curry on top of the rice and beans. Serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 400, Total Fat 13g, Total Carbohydrates 58g, Total Sodium 630mg, Total Protein 9g.
