Creamy coconut milk is infused with an aromatic Thai green curry paste, which coats, oven-roasted butternut, earthy spinach, pops of plump edamame beans & silky onion. Served with strands of flat rice noodles. As they say, it’s nutritious and delicious, Chef!
Green Thai Curry
Green Thai Curry
with butternut, spinach & edamame beans
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut
- Cashew Nuts
- Coconut Milk
- Edamame Beans
- Flat Rice Noodles
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Curry Paste
- Lemon Juice
- Onion
- Onions
- Piquanté Peppers
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
BEGIN WITH Butternut
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
OODLES OF NOODLES
Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until golden, 5-6 minutes (shifting occasionally). Add the garlic, the ginger, the curry paste (to taste), and fry until fragrant, 1-2 minutes.
FAB VEGGIES
Add the coconut milk and 50ml [100ml]|#7DA0D7 of water to the pot. Add the Spinach, the edamame beans, and the Butternut. Simmer until the spinach is wilted, 1-2 minutes. Remove from the heat and season.
TASTY THAI GREEN CURRY
Make a bed of the noodles, and top with the green Thai curry. Garnish with the toasted nuts, and drizzle over the lemon juice (to taste). Enjoy.
BEGIN WITH Butternut
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
OODLES OF NOODLES
Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until golden, 5-6 minutes (shifting occasionally). Add the garlic, the ginger, the curry paste (to taste), and fry until fragrant, 1-2 minutes.
FAB VEGGIES
Add the coconut milk and 50ml [100ml]|#7DA0D7 of water to the pot. Add the Spinach, the edamame beans, and the Butternut. Simmer until the spinach is wilted, 1-2 minutes. Remove from the heat and season.
TASTY THAI GREEN CURRY
Make a bed of the noodles, and top with the green Thai curry. Garnish with the toasted nuts, and drizzle over the lemon juice (to taste). Enjoy.
BEGIN WITH Butternut
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
OODLES OF NOODLES
Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until golden, 7-8 minutes (shifting occasionally). Add the garlic, the ginger, the curry paste (to taste), and fry until fragrant, 1-2 minutes.
FAB VEGGIES
Add the coconut milk and 150ml [200ml]|#7DA0D7 of water to the pot. Add the Spinach, the edamame beans, and the Butternut. Simmer until the spinach is wilted, 2-3 minutes. Remove from the heat and season.
TASTY THAI GREEN CURRY
Make a bed of the noodles, and top with the green Thai curry. Garnish with the toasted nuts, and drizzle over the lemon juice (to taste). Enjoy.
BEGIN WITH Butternut
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
OODLES OF NOODLES
Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until golden, 7-8 minutes (shifting occasionally). Add the garlic, the ginger, the curry paste (to taste), and fry until fragrant, 1-2 minutes.
FAB VEGGIES
Add the coconut milk and 150ml [200ml]|#7DA0D7 of water to the pot. Add the Spinach, the edamame beans, and the Butternut. Simmer until the spinach is wilted, 2-3 minutes. Remove from the heat and season.
TASTY THAI GREEN CURRY
Make a bed of the noodles, and top with the green Thai curry. Garnish with the toasted nuts, and drizzle over the lemon juice (to taste). Enjoy.
Frequently Asked Questions
What is the preparation time for Green Thai Curry?
The preparation time for Green Thai Curry with butternut, spinach & edamame beans is between 30 and 50 minutes.
What is the total time required to make Green Thai Curry with butternut, spinach & edamame beans ?
The total time required to make Green Thai Curry with butternut, spinach & edamame beans is between 40 and 60 minutes.
How many servings does Green Thai Curry provide?
4 servings
What are the main ingredients in Green Thai Curry?
Butternut, Cashew Nuts, Coconut Milk, Edamame Beans, Flat Rice Noodles, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Curry Paste, Lemon Juice, Onion, Onions, Piquanté Peppers, Spinach
What is the nutritional information of Green Thai Curry?
Calories: 917, Carbs: 130 grams, Fat: grams, Protein: 20.1 grams, Sugar: 21.5 grams, Salt: 1280 grams
How do I prepare Green Thai Curry?
TASTY THAI GREEN CURRY: Make a bed of the noodles, and top with the green Thai curry. Garnish with the toasted nuts, and drizzle over the lemon juice (to taste). Enjoy. FAB VEGGIES: Add the coconut milk and 50ml [100ml]|#7DA0D7 of water to the pot. Add the spinach, the edamame beans, and the butternut. Simmer until the spinach is wilted, 1-2 minutes. Remove from the heat and season. AMAZING AROMAS: Place a pot over medium heat with a drizzle of oil. When hot, fry the onion and the pepper until golden, 5-6 minutes (shifting occasionally). Add the garlic, the ginger, the curry paste (to taste), and fry until fragrant, 1-2 minutes. TOASTED NUTS: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. OODLES OF NOODLES: Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. BEGIN WITH BUTTERNUT: Boil the kettle. Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Green Thai Curry?
Butternut, Cashew Nuts, Coconut Milk, Edamame Beans, Flat Rice Noodles, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Curry Paste, Lemon Juice, Onion, Onions, Piquanté Peppers, Spinach
How many calories does Green Thai Curry have?
917 calories
How much fat content does Green Thai Curry have?
grams
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