eCook Meal
Steamy Thai Red Ostrich Curry
with peas, baby marrow & piquanté peppers
You will be surprised & delighted at the amazing aromas that fill your kitchen with this recipe, Chef! This is created by the rich red curry paste, creamy coconut curry, pan-fried onion & garlic. Dotted with plump peas and browned ostrich, you will have to hurry to get this curry to the dinner table. Garnished with fresh lime juice for a kick of zestiness.
Serving guide
Choose your portion size.
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with all the pan juices. Fry the baby marrow until lightly charred, 1-2 minutes (shifting occasionally). Remove from the pan.
COCONUT Ostrich CURRY
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 3-4 minutes. Add the Garlic and the curry paste. Fry until fragrant, 1-2 minutes. Mix in the coconut cream, 50ml [100ml]|#7DA0D7 of water, and the peas. Simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, mix in the spinach, the baby marrow, the Ostrich, a sweetener (to taste), and seasoning.
DINNER IS READY
Bowl up the rice, top with the Ostrich curry, and scatter over the piquanté peppers. Finish with a squeeze of lime juice (to taste) and dig in, Chef!
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with all the pan juices. Fry the baby marrow until lightly charred, 1-2 minutes (shifting occasionally). Remove from the pan.
COCONUT Ostrich CURRY
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 3-4 minutes. Add the Garlic and the curry paste. Fry until fragrant, 1-2 minutes. Mix in the coconut cream, 50ml [100ml]|#7DA0D7 of water, and the peas. Simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, mix in the spinach, the baby marrow, the Ostrich, a sweetener (to taste), and seasoning.
DINNER IS READY
Bowl up the rice, top with the Ostrich curry, and scatter over the piquanté peppers. Finish with a squeeze of lime juice (to taste) and dig in, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with all the pan juices. Fry the baby marrow until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan.
COCONUT Ostrich CURRY
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 3-4 minutes. Add the Garlic and the curry paste. Fry until fragrant, 1-2 minutes. Mix in the coconut cream, 150ml [200ml]|#7DA0D7 of water, and the peas. Simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, mix in the spinach, the baby marrow, the Ostrich, a sweetener (to taste), and seasoning.
DINNER IS READY
Bowl up the rice, top with the Ostrich curry, and scatter over the piquanté peppers. Finish with a squeeze of lime juice (to taste) and dig in, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with all the pan juices. Fry the baby marrow until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan.
COCONUT Ostrich CURRY
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 3-4 minutes. Add the Garlic and the curry paste. Fry until fragrant, 1-2 minutes. Mix in the coconut cream, 150ml [200ml]|#7DA0D7 of water, and the peas. Simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, mix in the spinach, the baby marrow, the Ostrich, a sweetener (to taste), and seasoning.
DINNER IS READY
Bowl up the rice, top with the Ostrich curry, and scatter over the piquanté peppers. Finish with a squeeze of lime juice (to taste) and dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R372.01
for 4 servings · R93.00 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Sliced Onions needs 150 gOnions 3 kg 3 kg at R45.00 · 5% of packR2.25
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Piquanté Peppers needs 120 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 30% of packR17.70
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Red Curry Paste needs 80 mlBlue Elephant Red Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Baby Marrow Rounds needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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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
Shopping
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Frequently Asked Questions
What is the preparation time for Steamy Thai Red Ostrich Curry?
The preparation time for Steamy Thai Red Ostrich Curry with peas, baby marrow & piquanté peppers is between 15 and 20 minutes.
What is the total time required to make Steamy Thai Red Ostrich Curry with peas, baby marrow & piquanté peppers?
The total time required to make Steamy Thai Red Ostrich Curry with peas, baby marrow & piquanté peppers is between 20 and 25 minutes.
How many servings does Steamy Thai Red Ostrich Curry provide?
4 servings
What are the main ingredients in Steamy Thai Red Ostrich Curry?
Baby Marrow, Coconut Cream, Garlic, Green Leaves, Jasmine Rice, Lime, Onion, Ostrich, Pea, Piquanté Peppers, Red Curry Paste
What is the nutritional information of Steamy Thai Red Ostrich Curry?
Calories: 977, Carbs: 115 grams, Fat: grams, Protein: 46.5 grams, Sugar: 18.3 grams, Salt: 1326 grams
How do I prepare Steamy Thai Red Ostrich Curry?
DINNER IS READY: Bowl up the rice, top with the ostrich curry, and scatter over the piquanté peppers. Finish with a squeeze of lime juice (to taste) and dig in, Chef! OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with all the pan juices. Fry the baby marrow until lightly charred, 1-2 minutes (shifting occasionally). Remove from the pan. COCONUT OSTRICH CURRY: Return the pan to medium heat with a drizzle of oil if necessary. Fry the onion until soft, 3-4 minutes. Add the garlic and the curry paste. Fry until fragrant, 1-2 minutes. Mix in the coconut cream, 50ml [100ml]|#7DA0D7 of water, and the peas. Simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, mix in the spinach, the baby marrow, the ostrich, a sweetener (to taste), and seasoning. RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Steamy Thai Red Ostrich Curry?
Baby Marrow, Coconut Cream, Garlic, Green Leaves, Jasmine Rice, Lime, Onion, Ostrich, Pea, Piquanté Peppers, Red Curry Paste
How many calories does Steamy Thai Red Ostrich Curry have?
977 calories
How much fat content does Steamy Thai Red Ostrich Curry have?
grams