A delicious, nutritious, effortless Thai curry is always a dinner champ. This coconut cream curry sauce is infused with ginger, heaped with veg, seasoned with tamari, and littered with crunchy cashews. Bring on curry night!
Silky Thai Green Curry
Silky Thai Green Curry
with baby marrows, edamame beans & tamari
Hands on Time: 30 - 40 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Marrow
- Brown Basmati Rice
- Cashew Nut Pieces
- Coconut Cream
- Edamame Beans
- Fresh Basil
- Fresh Chilli
- Fresh Ginger
- Patty Pans
- Red Onion
- Tamari
- Thai Green Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OFF YOU GO!
Rinse the rice and place in a pot. Submerge in 200ml of salted water, pop on a lid, and place over a medium-high heat. 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. Drain on completion if necessary and fluff up with a fork.
CRUNCHY CASHEWS
Place the cashew pieces 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.
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, shifting continuously. 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 al dente.
LOOKIN’ GOOD
When the curry has 1-2 minutes remaining, stir in the edamame beans and some more curry paste if you’d like to increase the spice levels. On completion, season with the tamari to taste and remove from the heat.
SERVE IT ALL UP
Dish up a mound of steamy rice and pile some veggie curry alongside it – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashews, the sliced basil, and any remaining fresh chilli to taste. Easy as that, Chef!
Brown Basmati Rice - 100ml
Cashew Nut Pieces - 10g
Red Onion - 1
Thai Green Curry Paste - 15ml
Fresh Chilli - 1
Fresh Ginger - 10g
Coconut Cream - 200ml
Patty Pans - 80g
Baby Marrow - 100g
Edamame Beans - 40g
Tamari - 7.5ml
Fresh Basil - 4g
OFF YOU GO!
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. 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. Drain on completion if necessary and fluff up with a fork.
CRUNCHY CASHEWS
Place the cashew pieces 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.
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, shifting continuously. 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 al dente.
LOOKIN’ GOOD
When the curry has 1-2 minutes remaining, stir in the edamame beans and some more curry paste if you’d like to increase the spice levels. On completion, season with the tamari to taste and remove from the heat.
SERVE IT ALL UP
Dish up a mound of steamy rice and pile some veggie curry alongside it – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashews, the sliced basil, and any remaining fresh chilli to taste. Easy as that, Chef!
Brown Basmati Rice - 200ml
Cashew Nut Pieces - 20g
Red Onion - 1
Thai Green Curry Paste - 30ml
Fresh Chilli - 2
Fresh Ginger - 20g
Coconut Cream - 400ml
Patty Pans - 160g
Baby Marrow - 200g
Edamame Beans - 80g
Tamari - 15ml
Fresh Basil - 8g
OFF YOU GO!
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. 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. Drain on completion if necessary and fluff up with a fork.
CRUNCHY CASHEWS
Place the cashew pieces 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.
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, shifting continuously. 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 al dente.
LOOKIN’ GOOD
When the curry has 1-2 minutes remaining, stir in the edamame beans and some more curry paste if you’d like to increase the spice levels. On completion, season with the tamari to taste and remove from the heat.
SERVE IT ALL UP
Dish up a mound of steamy rice and pile some veggie curry alongside it – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashews, the sliced basil, and any remaining fresh chilli to taste. Easy as that, Chef!
Brown Basmati Rice - 200ml
Cashew Nut Pieces - 20g
Red Onion - 1
Thai Green Curry Paste - 30ml
Fresh Chilli - 2
Fresh Ginger - 20g
Coconut Cream - 400ml
Patty Pans - 160g
Baby Marrow - 200g
Edamame Beans - 80g
Tamari - 15ml
Fresh Basil - 8g
OFF YOU GO!
Rinse the rice and place in a pot. Submerge in 800ml of salted water, pop on a lid, and place over a medium-high heat. 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. Drain on completion if necessary and fluff up with a fork.
CRUNCHY CASHEWS
Place the cashew pieces 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.
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, shifting continuously. 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 al dente.
LOOKIN’ GOOD
When the curry has 1-2 minutes remaining, stir in the edamame beans and some more curry paste if you’d like to increase the spice levels. On completion, season with the tamari to taste and remove from the heat.
SERVE IT ALL UP
Dish up a mound of steamy rice and pile some veggie curry alongside it – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashews, the sliced basil, and any remaining fresh chilli to taste. Easy as that, Chef!
Brown Basmati Rice - 400ml
Cashew Nut Pieces - 40g
Red Onion - 2
Thai Green Curry Paste - 60ml
Fresh Chilli - 3
Fresh Ginger - 40g
Coconut Cream - 800ml
Patty Pans - 320g
Baby Marrow - 400g
Edamame Beans - 160g
Tamari - 30ml
Fresh Basil - 15g
Woolies Products in this dish
