eCook Meal
Silky Thai Green Curry
with baby marrows, edamame beans & tamari
A delicious, nutritious, effortless Thai curry is always a dinner champ. This coconut cream curry sauce is infused with ginger, heaped with veg, seasoned with tamari, and littered with crunchy cashews. Bring on curry night!
Serving guide
Choose your portion size.
OFF YOU GO!
Rinse the rice and place in a pot. Submerge in 200ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CRUNCHY CASHEWS
Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside.
THAI GREEN HEAVEN
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-4 minutes until soft. Add the curry paste and sliced Chilli (both to taste) and the grated ginger. Fry for 1-2 minutes until fragrant, shifting continuously. Pour in the coconut cream and 100ml of water, and mix into the paste until fully combined. Stir in the quartered patty pans and baby marrow chunks and pop on a lid. Simmer for 10-12 minutes until the veggies are cooked al dente.
LOOKIN’ GOOD
When the curry has 1-2 minutes remaining, stir in the edamame beans and some more curry paste if you’d like to increase the spice levels. On completion, season with the Tamari to taste and remove from the heat.
SERVE IT ALL UP
Dish up a mound of steamy rice and pile some veggie curry alongside it – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashews, the sliced basil, and any remaining fresh Chilli to taste. Easy as that, Chef!
OFF YOU GO!
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CRUNCHY CASHEWS
Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside.
THAI GREEN HEAVEN
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-5 minutes until soft. Add the curry paste and sliced Chilli (both to taste) and the grated ginger. Fry for 1-2 minutes until fragrant, shifting continuously. Pour in the coconut cream and 150ml of water, and mix into the paste until fully combined. Stir in the quartered patty pans and baby marrow chunks and pop on a lid. Simmer for 12-15 minutes until the veggies are cooked al dente.
LOOKIN’ GOOD
When the curry has 1-2 minutes remaining, stir in the edamame beans and some more curry paste if you’d like to increase the spice levels. On completion, season with the Tamari to taste and remove from the heat.
SERVE IT ALL UP
Dish up a mound of steamy rice and pile some veggie curry alongside it – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashews, the sliced basil, and any remaining fresh Chilli to taste. Easy as that, Chef!
OFF YOU GO!
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CRUNCHY CASHEWS
Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside.
THAI GREEN HEAVEN
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-5 minutes until soft. Add the curry paste and sliced Chilli (both to taste) and the grated ginger. Fry for 1-2 minutes until fragrant, shifting continuously. Pour in the coconut cream and 150ml of water, and mix into the paste until fully combined. Stir in the quartered patty pans and baby marrow chunks and pop on a lid. Simmer for 12-15 minutes until the veggies are cooked al dente.
LOOKIN’ GOOD
When the curry has 1-2 minutes remaining, stir in the edamame beans and some more curry paste if you’d like to increase the spice levels. On completion, season with the Tamari to taste and remove from the heat.
SERVE IT ALL UP
Dish up a mound of steamy rice and pile some veggie curry alongside it – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashews, the sliced basil, and any remaining fresh Chilli to taste. Easy as that, Chef!
OFF YOU GO!
Rinse the rice and place in a pot. Submerge in 800ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CRUNCHY CASHEWS
Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside.
THAI GREEN HEAVEN
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft. Add the curry paste and sliced Chilli (both to taste) and the grated ginger. Fry for 1-2 minutes until fragrant, shifting continuously. Pour in the coconut cream and 200ml of water, and mix into the paste until fully combined. Stir in the quartered patty pans and baby marrow chunks and pop on a lid. Simmer for 15-20 minutes until the veggies are cooked al dente.
LOOKIN’ GOOD
When the curry has 1-2 minutes remaining, stir in the edamame beans and some more curry paste if you’d like to increase the spice levels. On completion, season with the Tamari to taste and remove from the heat.
SERVE IT ALL UP
Dish up a mound of steamy rice and pile some veggie curry alongside it – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashews, the sliced basil, and any remaining fresh Chilli to taste. Easy as that, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R272.47
for 4 servings · R68.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chilli needs 3Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Patty Pans needs 320 gPatty Pans 350 g 350 g at R32.99 · 91% of packR30.16
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Red Onion needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Coconut Cream needs 800 mlCoconut Cream 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Cashew Nut Pieces needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Tamari
- Thai Green Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Silky Thai Green Curry?
The preparation time for Silky Thai Green Curry with baby marrows, edamame beans & tamari is between 30 and 40 minutes.
What is the total time required to make Silky Thai Green Curry with baby marrows, edamame beans & tamari?
The total time required to make Silky Thai Green Curry with baby marrows, edamame beans & tamari is between 40 and 50 minutes.
How many servings does Silky Thai Green Curry provide?
4 servings
What are the main ingredients in Silky Thai Green Curry?
Baby Marrow, Brown Basmati Rice, Cashew Nut, Chilli, Coconut Cream, Edamame Beans, Fresh Basil, Ginger, Patty Pans, Red Onion, Tamari, Thai Green Curry Paste
What is the nutritional information of Silky Thai Green Curry?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Silky Thai Green Curry?
SERVE IT ALL UP: Dish up a mound of steamy rice and pile some veggie curry alongside it – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashews, the sliced basil, and any remaining fresh chilli to taste. Easy as that, Chef! LOOKIN’ GOOD: When the curry has 1-2 minutes remaining, stir in the edamame beans and some more curry paste if you’d like to increase the spice levels. On completion, season with the tamari to taste and remove from the heat. CRUNCHY CASHEWS: Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside. THAI GREEN HEAVEN: Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-5 minutes until soft. Add the curry paste and sliced chilli (both to taste) and the grated ginger. Fry for 1-2 minutes until fragrant, shifting continuously. Pour in the coconut cream and 150ml of water, and mix into the paste until fully combined. Stir in the quartered patty pans and baby marrow chunks and pop on a lid. Simmer for 12-15 minutes until the veggies are cooked al dente. OFF YOU GO!: Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
What should be prepared from my kitchen to make Silky Thai Green Curry?
Baby Marrow, Brown Basmati Rice, Cashew Nut, Chilli, Coconut Cream, Edamame Beans, Fresh Basil, Ginger, Patty Pans, Red Onion, Tamari, Thai Green Curry Paste
How many calories does Silky Thai Green Curry have?
calories
How much fat content does Silky Thai Green Curry have?
grams