eCook Meal
SILKY THAI GREEN CURRY
with baby marrows, patty pans & edamame beans
Coconut cream curry sauce infused with ginger, heaped with veg, seasoned with tamari, and littered with crunchy cashews – a delicious, nutritious, effortless Thai curry is always a winter dinner champ!
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
BASMATI RICE
Rinse the rice and place in a pot. Submerge in 200ml of salted water. Pop on the lid and bring to the boil. 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.
CRUNCHY CASHEWS
Place the cashews 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. Roughly chop when cool enough to handle.
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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.
GET ALL WARMED UP
Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
BASMATI RICE
Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on the lid and bring to the boil. 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.
CRUNCHY CASHEWS
Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.
GET ALL WARMED UP
Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
BASMATI RICE
Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on the lid and bring to the boil. 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.
CRUNCHY CASHEWS
Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.
GET ALL WARMED UP
Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
BASMATI RICE
Rinse the rice and place in a pot. Submerge in 700ml of salted water. Pop on the lid and bring to the boil. 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.
CRUNCHY CASHEWS
Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.
GET ALL WARMED UP
Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R272.47
for 4 servings · R68.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Cashew Nut Pieces needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Chillies needs 3Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Coconut Cream needs 800 mlCoconut Cream 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Patty Pans needs 320 gPatty Pans 350 g 350 g at R32.99 · 91% of packR30.16
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
Not in the Woolies basket — source these elsewhere:
- Tamari Sauce
- Thai Green Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for SILKY THAI GREEN CURRY?
The preparation time for SILKY THAI GREEN CURRY with baby marrows, patty pans & edamame beans is between 30 and 40 minutes.
What is the total time required to make SILKY THAI GREEN CURRY with baby marrows, patty pans & edamame beans?
The total time required to make SILKY THAI GREEN CURRY with baby marrows, patty pans & edamame beans is between 50 and 55 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, Cashew Pieces, Chilli, Coconut Cream, Edamame Beans, Fresh Basil, Ginger, Patty Pans, Red Onion, Tamari, Tamari Sauce, 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?
BEFORE YOU GET GOING: Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method. CRUNCHY CASHEWS: Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. BASMATI RICE: Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on the lid and bring to the boil. 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. GET ALL WARMED UP: Dish up a mound of steamy rice and pile the veggie curry on the side – make sure to spoon over plenty of creamy sauce! Sprinkle with the toasted cashew nuts and garnish with fresh basil leaves. Easy as that, Chef! 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. 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 through but still al dente. In the final 1-2 minutes, stir in the edamame beans and add more curry paste if you prefer a spicier curry. On completion, season with the tamari to taste.
What should be prepared from my kitchen to make SILKY THAI GREEN CURRY?
Baby Marrow, Brown Basmati Rice, Cashew Nut, Cashew Pieces, Chilli, Coconut Cream, Edamame Beans, Fresh Basil, Ginger, Patty Pans, Red Onion, Tamari, Tamari Sauce, 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