It’s steamy. It’s creamy. It’s dreamy. A fluffy bed of jasmine rice, a kick of red curry paste, cooling coconut cream & browned ostrich chunks. With a dash of lime and sliced pickled peppers, it’s a curry packed full of deliciousness!
Steamy Thai Red Ostrich Curry
Steamy Thai Red Ostrich Curry
with fluffy rice, spinach & pickled peppers
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Coconut Cream
- Free-range Ostrich Chunks
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Lime Juice
- Onion
- Onions
- Ostrich
- Peas
- Pickled Bell Peppers
- Red Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
GRAINS OF GOODNESS
Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MEANWHILE…
Rinse the Spinach and the coriander. Roughly shred the spinach and pick the coriander. Peel and grate the garlic. Peel and roughly slice ½ the onion. Drain and roughly slice the pickled peppers.
NICE TO MEAT YOU
Pat the Ostrich dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich chunks until browned but not cooked through, 30-60 seconds per side. Remove from the pot.
ALMOST THERE
Return the pot to medium heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the curry paste (to taste) and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 100ml of water. Reduce the heat and simmer until slightly reduced, 8-10 minutes.
FINISH UP
When the curry has 1-2 minutes remaining, add the browned Ostrich pieces and the peas to the curry. Remove from the heat and mix through the shredded spinach, the lime juice (to taste), seasoning, and a sweetener.
STEAMY DINNER
Make a bed of the fluffy rice and top with the steamy curry. Sprinkle over the sliced pickled peppers and garnish with the chopped coriander. Well done, Chef!
GRAINS OF GOODNESS
Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MEANWHILE…
Rinse the Spinach and the coriander. Roughly shred the spinach and pick the coriander. Peel and grate the garlic. Peel and roughly slice the onion. Drain and roughly slice the pickled peppers.
NICE TO MEAT YOU
Pat the Ostrich dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich chunks until browned but not cooked through, 30-60 seconds per side. Remove from the pot.
ALMOST THERE
Return the pot to medium heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the curry paste (to taste) and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 200ml of water. Reduce the heat and simmer until slightly reduced, 8-10 minutes.
FINISH UP
When the curry has 1-2 minutes remaining, add the browned Ostrich pieces and the peas to the curry. Remove from the heat and mix through the shredded spinach, the lime juice (to taste), seasoning, and a sweetener.
STEAMY DINNER
Make a bed of the fluffy rice and top with the steamy curry. Sprinkle over the sliced pickled peppers and garnish with the chopped coriander. Well done, Chef!
GRAINS OF GOODNESS
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MEANWHILE…
Rinse the Spinach and the coriander. Roughly shred the spinach and pick the coriander. Peel and grate the garlic. Peel and roughly slice 1 ½ of the onions. Drain and roughly slice the pickled peppers.
NICE TO MEAT YOU
Pat the Ostrich dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich chunks until browned but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pot.
ALMOST THERE
Return the pot to medium heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the curry paste (to taste) and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 300ml of water. Reduce the heat and simmer until slightly reduced, 10-12 minutes.
FINISH UP
When the curry has 1-2 minutes remaining, add the browned Ostrich pieces and the peas to the curry. Remove from the heat and mix through the shredded spinach, the lime juice (to taste), seasoning, and a sweetener.
STEAMY DINNER
Make a bed of the fluffy rice and top with the steamy curry. Sprinkle over the sliced pickled peppers and garnish with the chopped coriander. Well done, Chef!
GRAINS OF GOODNESS
Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MEANWHILE…
Rinse the Spinach and the coriander. Roughly shred the spinach and pick the coriander. Peel and grate the garlic. Peel and roughly slice the onions. Drain and roughly slice the pickled peppers.
NICE TO MEAT YOU
Pat the Ostrich dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich chunks until browned but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pot.
ALMOST THERE
Return the pot to medium heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the curry paste (to taste) and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 400ml of water. Reduce the heat and simmer until slightly reduced, 10-12 minutes.
FINISH UP
When the curry has 1-2 minutes remaining, add the browned Ostrich pieces and the peas to the curry. Remove from the heat and mix through the shredded spinach, the lime juice (to taste), seasoning, and a sweetener.
STEAMY DINNER
Make a bed of the fluffy rice and top with the steamy curry. Sprinkle over the sliced pickled peppers and garnish with the chopped coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Steamy Thai Red Ostrich Curry?
The preparation time for Steamy Thai Red Ostrich Curry with fluffy rice, spinach & pickled peppers is between 25 and 30 minutes.
What is the total time required to make Steamy Thai Red Ostrich Curry with fluffy rice, spinach & pickled peppers?
The total time required to make Steamy Thai Red Ostrich Curry with fluffy rice, spinach & pickled peppers is between 30 and 35 minutes.
How many servings does Steamy Thai Red Ostrich Curry provide?
4 servings
What are the main ingredients in Steamy Thai Red Ostrich Curry?
Coconut Cream, Free-range Ostrich Chunks, Fresh Coriander, Garlic Clove, Garlic Cloves, Jasmine Rice, Lime Juice, Onion, Onions, Ostrich, Peas, Pickled Bell Peppers, Red Curry Paste, Spinach
What is the nutritional information of Steamy Thai Red Ostrich Curry?
Calories: 841, Carbs: 99 grams, Fat: grams, Protein: 45.6 grams, Sugar: 18.9 grams, Salt: 1551 grams
How do I prepare Steamy Thai Red Ostrich Curry?
FINISH UP: When the curry has 1-2 minutes remaining, add the browned ostrich pieces and the peas to the curry. Remove from the heat and mix through the shredded spinach, the lime juice (to taste), seasoning, and a sweetener. STEAMY DINNER: Make a bed of the fluffy rice and top with the steamy curry. Sprinkle over the sliced pickled peppers and garnish with the chopped coriander. Well done, Chef! GRAINS OF GOODNESS: Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. MEANWHILE…: Rinse the spinach and the coriander. Roughly shred the spinach and pick the coriander. Peel and grate the garlic. Peel and roughly slice the onion. Drain and roughly slice the pickled peppers. NICE TO MEAT YOU: Pat the ostrich dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich chunks until browned but not cooked through, 30-60 seconds per side. Remove from the pot. ALMOST THERE: Return the pot to medium heat with a drizzle of oil. When hot, add the sliced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the curry paste (to taste) and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 200ml of water. Reduce the heat and simmer until slightly reduced, 8-10 minutes.
What should be prepared from my kitchen to make Steamy Thai Red Ostrich Curry?
Coconut Cream, Free-range Ostrich Chunks, Fresh Coriander, Garlic Clove, Garlic Cloves, Jasmine Rice, Lime Juice, Onion, Onions, Ostrich, Peas, Pickled Bell Peppers, Red Curry Paste, Spinach
How many calories does Steamy Thai Red Ostrich Curry have?
841 calories
How much fat content does Steamy Thai Red Ostrich Curry have?
grams
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