What are the main ingredients in Steamy Thai Red Ostrich Curry?

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

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?

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

Steamy Thai Red Ostrich Curry

Name: Steamy Thai Red Ostrich Curry
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

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

with fluffy rice, spinach & pickled peppers

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

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

Serves 1

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!

Jasmine Rice - 100ml
Spinach - 40g
Fresh Coriander - 3g
Garlic Clove - 1
Onion - 1
Pickled Bell Peppers - 50g
Free-range Ostrich Chunks - 150g
Red Curry Paste - 15ml
Coconut Cream - 100ml
Peas - 50g
Lime Juice - 15ml

Download the Recipe

Serves 2

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!

Jasmine Rice - 200ml
Spinach - 80g
Fresh Coriander - 5g
Garlic Clove - 1
Onion - 1
Pickled Bell Peppers - 100g
Free-range Ostrich Chunks - 300g
Red Curry Paste - 30ml
Coconut Cream - 200ml
Peas - 100g
Lime Juice - 30ml

Download the Recipe

Serves 3

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!

Jasmine Rice - 300ml
Spinach - 120g
Fresh Coriander - 8g
Garlic Cloves - 2
Onions - 2
Pickled Bell Peppers - 150g
Free-range Ostrich Chunks - 450g
Red Curry Paste - 45ml
Coconut Cream - 300ml
Peas - 150g
Lime Juice - 45ml

Download the Recipe

Serves 4

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!