Silky Thai Green Curry

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

with baby marrows, edamame beans & tamari

4.5

Hands on Time: 30 - 40 minutes

Overall Time: 40 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Silky Thai Green Curry
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Silky Thai Green Curry?

The preparation time for Silky Thai Green Curry with baby marrows, edamame beans & tamari is between 30 and 40 minutes.

What is the total time required to make Silky Thai Green Curry with baby marrows, edamame beans & tamari?

The total time required to make Silky Thai Green Curry with baby marrows, edamame beans & tamari is between 40 and 50 minutes.

How many servings does Silky Thai Green Curry provide?

4 servings

What are the main ingredients in Silky Thai Green Curry?

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

What is the nutritional information of Silky Thai Green Curry?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Silky Thai Green Curry?

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!

What should be prepared from my kitchen to make Silky Thai Green Curry?

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

How many calories does Silky Thai Green Curry have?

calories

How much fat content does Silky Thai Green Curry have?

grams

Woolies Products in this dish

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Patty Pans 300 g

Patty Pans 300 G

Photo of Baby Marrows 350 g

Baby Marrows 350 G

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