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
Frequently Asked Questions
What is the preparation time for Strandveld’s Vegan Thai Green Curry?
The preparation time for Strandveld’s Vegan Thai Green Curry with butternut, pak choi & edamame beans is between 30 and 45 minutes.
What is the total time required to make Strandveld’s Vegan Thai Green Curry with butternut, pak choi & edamame beans?
The total time required to make Strandveld’s Vegan Thai Green Curry with butternut, pak choi & edamame beans is between 40 and 55 minutes.
How many servings does Strandveld’s Vegan Thai Green Curry provide?
4 servings
What are the main ingredients in Strandveld’s Vegan Thai Green Curry?
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
What is the nutritional information of Strandveld’s Vegan Thai Green Curry?
Calories: 963, Carbs: 149 grams, Fat: grams, Protein: 24.9 grams, Sugar: 24.8 grams, Salt: 1254 grams
How do I prepare Strandveld’s Vegan Thai Green Curry?
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. 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. 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. 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. 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. 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).
What should be prepared from my kitchen to make Strandveld’s Vegan Thai Green Curry?
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
How many calories does Strandveld’s Vegan Thai Green Curry have?
963 calories
How much fat content does Strandveld’s Vegan Thai Green Curry have?
grams
Woolies Products in this dish
