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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R272.14
for 4 servings · R68.03 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Green Curry Paste needs 80 mlBlue Elephant Green Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
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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 Nut, Coconut Milk, Edamame Beans, Flat Rice Noodles, Garlic, Ginger, Green Curry Paste, Lemon Juice, Onion, 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?
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. 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. 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). 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. 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.
What should be prepared from my kitchen to make Green Thai Curry?
Butternut, Cashew Nut, Coconut Milk, Edamame Beans, Flat Rice Noodles, Garlic, Ginger, Green Curry Paste, Lemon Juice, Onion, Piquanté Peppers, Spinach
How many calories does Green Thai Curry have?
917 calories
How much fat content does Green Thai Curry have?
grams