What are the main ingredients in SILKY THAI GREEN CURRY?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

CRUNCHY CASHEWS: Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. BEFORE YOU GET GOING: Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method. GET ALL WARMED UP: Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef! BASMATI RICE: Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on the lid and bring to the boil. 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. 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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.

What should be prepared from my kitchen to make SILKY THAI GREEN CURRY?

Oil (cooking, olive or coconut), Salt & Pepper, Water

SILKY THAI GREEN CURRY

Coconut cream curry sauce infused with ginger, heaped with veg, seasoned with tamari, and littered with crunchy cashews – a delicious, nutritious, effortless Thai curry is always a winter dinner champ!

SILKY THAI GREEN CURRY

with baby marrows, patty pans & edamame beans

Hands on Time: 30 - 40 minutes

Overall Time: 50 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Brown Basmati Rice
Cashew Nut Pieces
Cashew Pieces
Chilli
Chillies
Coconut Cream
Edamame Beans
Fresh Basil
Ginger
Patty Pans
Red Onion
Red Onions
Tamari
Tamari Sauce
Thai Green Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
BASMATI RICE
Rinse the rice and place in a pot. Submerge in 200ml of salted water. Pop on the lid and bring to the boil. 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.
CRUNCHY CASHEWS
Place the cashews 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. Roughly chop when cool enough to handle.
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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.
GET ALL WARMED UP
Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef!

Brown Basmati Rice - 100ml
Cashew Pieces - 10g
Red Onion - 1
Thai Green Curry Paste - 15ml
Ginger - 10g
Coconut Cream - 200ml
Baby Marrow - 100g
Patty Pans - 80g
Chilli - 1
Edamame Beans - 40g
Tamari - 8ml
Fresh Basil - 4g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
BASMATI RICE
Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on the lid and bring to the boil. 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.
CRUNCHY CASHEWS
Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.
GET ALL WARMED UP
Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef!

Brown Basmati Rice - 200ml
Cashew Nut Pieces - 20g
Red Onion - 1
Thai Green Curry Paste - 30ml
Ginger - 20g
Coconut Cream - 400ml
Baby Marrow - 200g
Patty Pans - 160g
Chilli - 2
Edamame Beans - 80g
Tamari Sauce - 15ml
Fresh Basil - 8g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
BASMATI RICE
Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on the lid and bring to the boil. 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.
CRUNCHY CASHEWS
Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.
GET ALL WARMED UP
Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef!

Brown Basmati Rice - 200ml
Cashew Nut Pieces - 20g
Red Onion - 1
Thai Green Curry Paste - 30ml
Ginger - 20g
Coconut Cream - 400ml
Baby Marrow - 200g
Patty Pans - 160g
Chilli - 2
Edamame Beans - 80g
Tamari Sauce - 15ml
Fresh Basil - 8g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
BASMATI RICE
Rinse the rice and place in a pot. Submerge in 700ml of salted water. Pop on the lid and bring to the boil. 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.
CRUNCHY CASHEWS
Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.
GET ALL WARMED UP
Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef!