Red curry paste is fried with fresh chilli & spring onion white until wonderfully fragrant. Coconut milk turns this base into a beautiful Thai broth, together with salty soy sauce & lemon juice. After coating kidney beans, browned ostrich & charred baby marrow, this tantalising Thai dish is bowled up with garnishings of spring onion greens & chilli. The addition of peanut butter brings a rich nuttiness to the meal.
Bangkok-Style Ostrich Curry
Bangkok-Style Ostrich Curry
with baby marrow & spring onion
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Marrow
- Coconut Milk
- Free-Range Ostrich Strips
- Fresh Chilli
- Fresh Chillies
- Lemon Juice
- Low-Sodium Soy Sauce
- NOMU Roast Rub
- Ostrich
- Peanut Butter
- Red Curry Paste
- Red Kidney Beans
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
NOMU-SPICED VEG
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow with ½ the NOMU rub until charred, 2-3 minutes (shifting occasionally). Remove from the pan and season.
O-YUM Ostrich
Return the pan to medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
ADD SOME HEAT
Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
COOL DOWN WITH COCONUT MILK
Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, and 100ml [200ml]|#7DA0D7 of warm water. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
ALMOST DONE
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked Ostrich. Remove from the heat, add ½ the baby marow and seasoning.
TASTY THAI DINNER
Bowl up the Thai peanut Ostrich and top with the remaining baby marrow. Sprinkle over the spring onion greens and chilli (to taste). Tuck in, Chef!
Baby Marrow - 200g
NOMU Roast Rub - 5ml
Free-range Ostrich Strips - 150g
Spring Onion - 1
Fresh Chilli - 1
Red Curry Paste - 10ml
Lemon Juice - 15ml
Low Sodium Soy Sauce - 5ml
Coconut Milk - 100ml
Peanut Butter - 15ml
Red Kidney Beans - 120g
NOMU-SPICED VEG
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow with ½ the NOMU rub until charred, 2-3 minutes (shifting occasionally). Remove from the pan and season.
O-YUM Ostrich
Return the pan to medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
ADD SOME HEAT
Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
COOL DOWN WITH COCONUT MILK
Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, and 100ml [200ml]|#7DA0D7 of warm water. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
ALMOST DONE
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked Ostrich. Remove from the heat, add ½ the baby marow and seasoning.
TASTY THAI DINNER
Bowl up the Thai peanut Ostrich and top with the remaining baby marrow. Sprinkle over the spring onion greens and chilli (to taste). Tuck in, Chef!
Baby Marrow - 400g
NOMU Roast Rub - 10ml
Free-range Ostrich Strips - 300g
Spring Onion - 1
Fresh Chilli - 1
Red Curry Paste - 20ml
Lemon Juice - 30ml
Low Sodium Soy Sauce - 10ml
Coconut Milk - 200ml
Peanut Butter - 30ml
Red Kidney Beans - 240g
NOMU-SPICED VEG
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow with ½ the NOMU rub until charred, 2-3 minutes (shifting occasionally). Remove from the pan and season.
O-YUM Ostrich
Return the pan to medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
ADD SOME HEAT
Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
COOL DOWN WITH COCONUT MILK
Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, and 300ml [400ml]|#7DA0D7 of warm water. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
ALMOST DONE
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked Ostrich. Remove from the heat, add ½ the baby marow and seasoning.
TASTY THAI DINNER
Bowl up the Thai peanut Ostrich and top with the remaining baby marrow. Sprinkle over the spring onion greens and chilli (to taste). Tuck in, Chef!
Baby Marrow - 600g
NOMU Roast Rub - 15ml
Free-range Ostrich Strips - 450g
Spring Onions - 2
Fresh Chillies - 2
Red Curry Paste - 30ml
Lemon Juice - 45ml
Low Sodium Soy Sauce - 15ml
Coconut Milk - 300ml
Peanut Butter - 45ml
Red Kidney Beans - 360g
NOMU-SPICED VEG
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow with ½ the NOMU rub until charred, 2-3 minutes (shifting occasionally). Remove from the pan and season.
O-YUM Ostrich
Return the pan to medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
ADD SOME HEAT
Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
COOL DOWN WITH COCONUT MILK
Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, and 300ml [400ml]|#7DA0D7 of warm water. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
ALMOST DONE
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked Ostrich. Remove from the heat, add ½ the baby marow and seasoning.
TASTY THAI DINNER
Bowl up the Thai peanut Ostrich and top with the remaining baby marrow. Sprinkle over the spring onion greens and chilli (to taste). Tuck in, Chef!
Baby Marrow - 800g
NOMU Roast Rub - 20ml
Free-range Ostrich Strips - 600g
Spring Onions - 2
Fresh Chillies - 2
Red Curry Paste - 40ml
Lemon Juice - 60ml
Low Sodium Soy Sauce - 20ml
Coconut Milk - 400ml
Peanut Butter - 60ml
Red Kidney Beans - 480g
Frequently Asked Questions
What is the preparation time for Bangkok-Style Ostrich Curry?
The preparation time for Bangkok-Style Ostrich Curry with baby marrow & spring onion is between 20 and 40 minutes.
What is the total time required to make Bangkok-Style Ostrich Curry with baby marrow & spring onion?
The total time required to make Bangkok-Style Ostrich Curry with baby marrow & spring onion is between 35 and 55 minutes.
How many servings does Bangkok-Style Ostrich Curry provide?
4 servings
What are the main ingredients in Bangkok-Style Ostrich Curry?
Baby Marrow, Coconut Milk, Free-Range Ostrich Strips, Fresh Chilli, Fresh Chillies, Lemon Juice, Low-Sodium Soy Sauce, NOMU Roast Rub, Ostrich, Peanut Butter, Red Curry Paste, Red Kidney Beans, Spring Onion, Spring Onions
What is the nutritional information of Bangkok-Style Ostrich Curry?
Calories: 689, Carbs: 37 grams, Fat: grams, Protein: 49.6 grams, Sugar: 9.5 grams, Salt: 1019 grams
How do I prepare Bangkok-Style Ostrich Curry?
TASTY THAI DINNER: Bowl up the Thai peanut ostrich and top with the remaining baby marrow. Sprinkle over the spring onion greens and chilli (to taste). Tuck in, Chef! ALMOST DONE: When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked ostrich. Remove from the heat, add ½ the baby marow and seasoning. COOL DOWN WITH COCONUT MILK: Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, and 100ml [200ml]|#7DA0D7 of warm water. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally). ADD SOME HEAT: Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). O-YUM OSTRICH: Return the pan to medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. NOMU-SPICED VEG: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow with ½ the NOMU rub until charred, 2-3 minutes (shifting occasionally). Remove from the pan and season.
What should be prepared from my kitchen to make Bangkok-Style Ostrich Curry?
Baby Marrow, Coconut Milk, Free-Range Ostrich Strips, Fresh Chilli, Fresh Chillies, Lemon Juice, Low-Sodium Soy Sauce, NOMU Roast Rub, Ostrich, Peanut Butter, Red Curry Paste, Red Kidney Beans, Spring Onion, Spring Onions
How many calories does Bangkok-Style Ostrich Curry have?
689 calories
How much fat content does Bangkok-Style Ostrich Curry have?
grams
Woolies Products in this dish
