eCook Meal
Strandveld’s Vegan Thai Green Curry
with butternut, pak choi & edamame beans
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R411.33
for 4 servings · R102.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Curry Paste needs 80 mlBlue Elephant Green Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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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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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Butternut, Cashew Nut, Coconut Cream, Edamame Beans, Garlic, Ginger, Green Curry Paste, Jasmine Rice, Lime Juice, Onion, 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?
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). 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. 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. 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. 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.
What should be prepared from my kitchen to make Strandveld’s Vegan Thai Green Curry?
Bell Pepper, Butternut, Cashew Nut, Coconut Cream, Edamame Beans, Garlic, Ginger, Green Curry Paste, Jasmine Rice, Lime Juice, Onion, 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