Warming notes of Thai green curry paste & fresh ginger sing throughout this dish; from the creamy coconut base dotted with plump edamame beans, pak choi, & fragrant pepper strips, to the golden oven-roasted butternut cubes. Finished with toasted cashew nuts for crunch and lime juice for some zestiness.
Strandveld’s Vegan Thai Green Curry
Strandveld’s Vegan Thai Green Curry
with butternut, pak choi & edamame beans
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Butternut
- Cashew Nuts
- Coconut Cream
- Edamame Beans
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Curry Paste
- Jasmine Rice
- Lime Juice
- Onion
- Onions
- Pak Choi
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME NICE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover 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.
CHOP CHOP
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL FRYING
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the pak choi stems, and the pepper strips until golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the grated ginger, the curry paste (to taste), and fry until fragrant, 1-2 minutes.
COCONUT CREAM
Add the coconut cream and 100ml of water to the pot. Simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, mix in the shredded pak choi leaves, the edamame beans, and the roasted butternut. Remove from the heat and season.
TO THAI FOR
Make a bed of the fluffy rice, and top with the green Thai curry. Garnish with the toasted nuts, and drizzle over the lime juice (to taste). Enjoy.
Butternut - 250g
Jasmine Rice - 100ml
Cashew Nuts - 10ml
Onion - 1
Pak Choi - 150g
Bell Pepper - 1
Garlic Clove - 1
Fresh Ginger - 10g
Green Curry Paste - 20ml
Coconut Cream - 100ml
Edamame Beans - 50g
Lime Juice - 10ml
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME NICE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover 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.
CHOP CHOP
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL FRYING
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the pak choi stems, and the pepper strips until golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the grated ginger, the curry paste (to taste), and fry until fragrant, 1-2 minutes.
COCONUT CREAM
Add the coconut cream and 200ml of water to the pot. Simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, mix in the shredded pak choi leaves, the edamame beans, and the roasted butternut. Remove from the heat and season.
TO THAI FOR
Make a bed of the fluffy rice, and top with the green Thai curry. Garnish with the toasted nuts, and drizzle over the lime juice (to taste). Enjoy.
Butternut - 500g
Jasmine Rice - 200ml
Cashew Nuts - 20g
Onion - 1
Pak Choi - 300g
Bell Pepper - 1
Garlic Cloves - 2
Fresh Ginger - 20g
Green Curry Paste - 40ml
Coconut Cream - 200ml
Edamame Beans - 100g
Lime Juice - 20ml
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME NICE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover 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.
CHOP CHOP
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL FRYING
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the pak choi stems, and the pepper strips until golden, 7-8 minutes (shifting occasionally). Add the grated garlic, the grated ginger, the curry paste (to taste), and fry until fragrant, 1-2 minutes.
COCONUT CREAM
Add the coconut cream and 300ml of water to the pot. Simmer until slightly reduced, 6-7 minutes. In the final 2-3 minutes, mix in the shredded pak choi leaves, the edamame beans, and the roasted butternut. Remove from the heat and season.
TO THAI FOR
Make a bed of the fluffy rice, and top with the green Thai curry. Garnish with the toasted nuts, and drizzle over the lime juice (to taste). Enjoy.
Butternut - 750g
Jasmine Rice - 300ml
Cashew Nuts - 30g
Onions - 2
Pak Choi - 450g
Bell Peppers - 2
Garlic Cloves - 3
Fresh Ginger - 30g
Green Curry Paste - 60ml
Coconut Cream - 300ml
Edamame Beans - 150g
Lime Juice - 30ml
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME NICE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover 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.
CHOP CHOP
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL FRYING
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the pak choi stems, and the pepper strips until golden, 7-8 minutes (shifting occasionally). Add the grated garlic, the grated ginger, the curry paste (to taste), and fry until fragrant, 1-2 minutes.
COCONUT CREAM
Add the coconut cream and 400ml of water to the pot. Simmer until slightly reduced, 6-7 minutes. In the final 2-3 minutes, mix in the shredded pak choi leaves, the edamame beans, and the roasted butternut. Remove from the heat and season.
TO THAI FOR
Make a bed of the fluffy rice, and top with the green Thai curry. Garnish with the toasted nuts, and drizzle over the lime juice (to taste). Enjoy.
Butternut - 1kg
Jasmine Rice - 400ml
Cashew Nuts - 40g
Onions - 2
Pak Choi - 600g
Bell Peppers - 2
Garlic Cloves - 4
Fresh Ginger - 40g
Green Curry Paste - 80ml
Coconut Cream - 400ml
Edamame Beans - 200g
Lime Juice - 40ml
Woolies Products in this dish
