Eat a rainbow of nourishment! This coconut cream Thai green curry is brimming with a colourful medley of veg. With lush black rice and toppings of spring onion, fresh coriander, and cashews toasted in turmeric.
RAINBOW THAI CURRY
RAINBOW THAI CURRY
with charred broccoli, red piquanté peppers, golden cashews & nutty black rice
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Black Rice
- Broccoli Florets
- Carrot
- Cashew Nut Pieces
- Coconut Cream
- Fresh Coriander
- Piquanté Peppers
- Spring Onion
- Thai Green Curry Paste
- Turmeric Powder
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BUBBLING BLACK RICE
Rinse the rice and place in a pot with the stock and 300ml of salted water. Give it a stir, pop on a lid, and place over a medium heat. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments to continue. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
TURMERIC-TOASTED CASHEWS
Place the cashew nut pieces in a pot over a medium-high heat. Toast for 3-5 minutes until golden brown, shifting occasionally. At the halfway mark, add in the turmeric and toss until coated. Remove from the pot on completion and set aside for serving.
CHAR THE ALMIGHTY BROCCOLI!
Return the pot to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 4-5 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until cooked but still al dente. Remove from the pot on completion, season to taste, and set aside.
RUSTLE UP THE RAINBOW CURRY
Return the pot to the heat with another drizzle of oil. When hot, sauté the carrot chunks and sliced spring onion for 3-5 minutes until al dente. Stir in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut cream and mix until combined with the curry paste. Bring to a simmer and cook for 2-3 minutes until the veg is soft and the sauce has thickened. When nearing completion, stir in the chopped piquanté peppers, the charred broccoli, and three-quarters of the chopped coriander. Simmer until heated through, season to taste, and remove the pot from the heat.
TIME TO EAT!
Spoon some rainbow-coloured Thai curry into a bowl and sprinkle over the golden turmeric cashews. Garnish with the remaining chopped coriander and side with the decadent black rice. What wonderful aromas, Chef!
Black Rice - 75ml
Vegetable Stock - 10ml
Cashew Nut Pieces - 15g
Turmeric Powder - 1.25ml
Broccoli Florets - 150g
Spring Onion - 1
Carrot - 120g
Thai Green Curry Paste - 15ml
Coconut Cream - 100ml
Piquanté Peppers - 25g
Fresh Coriander - 4g
BUBBLING BLACK RICE
Rinse the rice and place in a pot with the stock and 600ml of salted water. Give it a stir, pop on a lid, and place over a medium heat. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments to continue. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
TURMERIC-TOASTED CASHEWS
Place the cashew nut pieces in a large pot over a medium-high heat. Toast for 3-5 minutes until golden brown, shifting occasionally. At the halfway mark, add in the turmeric and toss until coated. Remove from the pot on completion and set aside for serving.
CHAR THE ALMIGHTY BROCCOLI!
Return the pot to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 6-7 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until cooked but still al dente. Remove from the pot on completion, season to taste, and set aside.
RUSTLE UP THE RAINBOW CURRY
Return the pot to the heat with another drizzle of oil. When hot, sauté the carrot chunks and sliced spring onion for 5-6 minutes until al dente. Stir in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut cream and mix until combined with the curry paste. Bring to a simmer and cook for 3-4 minutes until the veg is soft and the sauce has thickened. When nearing completion, stir in the chopped piquanté peppers, the charred broccoli, and three-quarters of the chopped coriander. Simmer until heated through, season to taste, and remove the pot from the heat.
TIME TO EAT!
Spoon some rainbow-coloured Thai curry into a bowl and sprinkle over the golden turmeric cashews. Garnish with the remaining chopped coriander and side with the decadent black rice. What wonderful aromas, Chef!
Black Rice - 150ml
Vegetable Stock - 20ml
Cashew Nut Pieces - 30g
Turmeric Powder - 2.5ml
Broccoli Florets - 300g
Spring Onion - 2
Carrot - 240g
Thai Green Curry Paste - 30ml
Coconut Cream - 200ml
Piquanté Peppers - 50g
Fresh Coriander - 8g
BUBBLING BLACK RICE
Rinse the rice and place in a pot with the stock and 600ml of salted water. Give it a stir, pop on a lid, and place over a medium heat. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments to continue. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
TURMERIC-TOASTED CASHEWS
Place the cashew nut pieces in a large pot over a medium-high heat. Toast for 3-5 minutes until golden brown, shifting occasionally. At the halfway mark, add in the turmeric and toss until coated. Remove from the pot on completion and set aside for serving.
CHAR THE ALMIGHTY BROCCOLI!
Return the pot to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 6-7 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until cooked but still al dente. Remove from the pot on completion, season to taste, and set aside.
RUSTLE UP THE RAINBOW CURRY
Return the pot to the heat with another drizzle of oil. When hot, sauté the carrot chunks and sliced spring onion for 5-6 minutes until al dente. Stir in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut cream and mix until combined with the curry paste. Bring to a simmer and cook for 3-4 minutes until the veg is soft and the sauce has thickened. When nearing completion, stir in the chopped piquanté peppers, the charred broccoli, and three-quarters of the chopped coriander. Simmer until heated through, season to taste, and remove the pot from the heat.
TIME TO EAT!
Spoon some rainbow-coloured Thai curry into a bowl and sprinkle over the golden turmeric cashews. Garnish with the remaining chopped coriander and side with the decadent black rice. What wonderful aromas, Chef!
Black Rice - 150ml
Vegetable Stock - 20ml
Cashew Nut Pieces - 30g
Turmeric Powder - 2.5ml
Broccoli Florets - 300g
Spring Onion - 2
Carrot - 240g
Thai Green Curry Paste - 30ml
Coconut Cream - 200ml
Piquanté Peppers - 50g
Fresh Coriander - 8g
BUBBLING BLACK RICE
Rinse the rice and place in a pot with the stock and 1,2L of salted water. Give it a stir, pop on a lid, and place over a medium heat. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments to continue. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
TURMERIC-TOASTED CASHEWS
Place the cashew nut pieces in a large pot over a medium-high heat. Toast for 3-5 minutes until golden brown, shifting occasionally. At the halfway mark, add in the turmeric and toss until coated. Remove from the pot on completion and set aside for serving.
CHAR THE ALMIGHTY BROCCOLI!
Return the pot to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 7-8 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 2-3 minutes until cooked but still al dente. Remove from the pot on completion, season to taste, and set aside.
RUSTLE UP THE RAINBOW CURRY
Return the pot to the heat with another drizzle of oil. When hot, sauté the carrot chunks and sliced spring onion for 7-8 minutes until al dente. Stir in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut cream and mix until combined with the curry paste. Bring to a simmer and cook for 4-5 minutes until the veg is soft and the sauce has thickened. When nearing completion, stir in the chopped piquanté peppers, the charred broccoli, and three-quarters of the chopped coriander. Simmer until heated through, season to taste, and remove the pot from the heat.
TIME TO EAT!
Spoon some rainbow-coloured Thai curry into a bowl and sprinkle over the golden turmeric cashews. Garnish with the remaining chopped coriander and side with the decadent black rice. What wonderful aromas, Chef!
Black Rice - 300ml
Vegetable Stock - 40ml
Cashew Nut Pieces - 60g
Turmeric Powder - 5ml
Broccoli Florets - 600g
Spring Onion - 4
Carrot - 480g
Thai Green Curry Paste - 60ml
Coconut Cream - 400ml
Piquanté Peppers - 100g
Fresh Coriander - 15g
Woolies Products in this dish
