What are the main ingredients in Thai Green Veggie Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Thai Green Veggie Curry?

Calories: 973, Carbs: 99 grams, Fat: grams, Protein: 27.2 grams, Sugar: 26.8 grams, Salt: 1114 grams

How do I prepare Thai Green Veggie Curry?

QUICK ON THE QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes. IF YOU FALL, I’LL CASHEW!: Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop. COCO CURRY: Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 4-5 minutes until cooked through. In the final minute, stir through the pickled peppers and the peas. FINISHING TOUCHES: Remove the curry from the heat. Add ½ of the picked basil, the juice of 2 lemon wedges, a sweetener of choice (to taste), and seasoning. BOWL UP: Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining lemon wedges on the side. Enjoy!

What should be prepared from my kitchen to make Thai Green Veggie Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Thai Green Veggie Curry

Name: Thai Green Veggie Curry
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

This vegetarian Thai green curry recipe is packed full of fresh vegetables, has a lusciously creamy green sauce, and is bursting with flavour! It features a medley of green veggies such as baby marrow, green beans, and pops of peas. Served with fluffly quinoa and garnished with toasted cashews & fresh basil. This is the only instance where green means hot, hot, hot!

Thai Green Veggie Curry

with baby marrow & green beans

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Cashew Nut
Cashew Nuts
Coconut Cream
Fresh Basil
Fresh Ginger
Green Beans
Lemon
Lemons
Peas
Pickled Bell Peppers
Thai Green Curry Paste
White Quinoa

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

QUICK ON THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
IF YOU FALL, I’LL CASHEW!
Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop.
COCO CURRY
Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 3-4 minutes until cooked through. In the final minute, stir through the pickled peppers and the peas.
FINISHING TOUCHES
Remove the curry from the heat. Add ½ of the picked basil, the juice of 1 lemon wedge, a sweetener of choice (to taste), and seasoning.
BOWL UP
Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining lemon wedges on the side. Enjoy!

White Quinoa - 100ml
Cashew Nuts - 15g
Fresh Ginger - 10g
Thai Green Curry Paste - 10ml
Coconut Cream - 200ml
Baby Marrow - 200g
Green Beans - 80g
Pickled Bell Peppers - 50g
Peas - 40g
Fresh Basil - 4g
Lemon - 1

Download the Recipe

Serves 2

QUICK ON THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
IF YOU FALL, I’LL CASHEW!
Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop.
COCO CURRY
Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 4-5 minutes until cooked through. In the final minute, stir through the pickled peppers and the peas.
FINISHING TOUCHES
Remove the curry from the heat. Add ½ of the picked basil, the juice of 2 lemon wedges, a sweetener of choice (to taste), and seasoning.
BOWL UP
Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining lemon wedges on the side. Enjoy!

White Quinoa - 200ml
Cashew Nut - 30g
Fresh Ginger - 20g
Thai Green Curry Paste - 20ml
Coconut Cream - 400ml
Baby Marrow - 400g
Green Beans - 160g
Pickled Bell Peppers - 100g
Peas - 80g
Fresh Basil - 8g
Lemon - 1

Download the Recipe

Serves 3

QUICK ON THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
IF YOU FALL, I’LL CASHEW!
Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop.
COCO CURRY
Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 5-7 minutes until cooked through. In the final minute, stir through the pickled peppers and the peas.
FINISHING TOUCHES
Remove the curry from the heat. Add ½ of the picked basil, the juice of 3 lemon wedges, a sweetener of choice (to taste), and seasoning.
BOWL UP
Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining lemon wedges on the side. Enjoy!

White Quinoa - 300ml
Cashew Nuts - 45g
Fresh Ginger - 30g
Thai Green Curry Paste - 30ml
Coconut Cream - 600ml
Baby Marrow - 600g
Green Beans - 240g
Pickled Bell Peppers - 150g
Peas - 120g
Fresh Basil - 12g
Lemons - 2

Download the Recipe

Serves 4

QUICK ON THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
IF YOU FALL, I’LL CASHEW!
Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop.
COCO CURRY
Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 5-7 minutes until cooked through. In the final minute, stir through the pickled peppers and the peas.
FINISHING TOUCHES
Remove the curry from the heat. Add ½ of the picked basil, the juice of 4 lemon wedges, a sweetener of choice (to taste), and seasoning.
BOWL UP
Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining lemon wedges on the side. Enjoy!