What are the main ingredients in Thai Green Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Thai Green Curry?

Calories: 1244, Carbs: 164 grams, Fat: grams, Protein: 37.1 grams, Sugar: 28.4 grams, Salt: 806 grams

How do I prepare Thai Green Curry?

ACE THE BASE: Place a pot over medium heat with a drizzle of oil. When hot, add the sliced onion and the carrot chunks. Fry until slightly softened, 3-4 minutes (shifting occasionally). Add the curry paste (to taste), the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes (shifting constantly). SIMMER YOUR DINNER: When the garlic is fragrant, add the coconut cream, and 200ml of water to the pot. Once boiling, reduce the heat and simmer until thickened, 8-10 minutes (stirring occasionally). In the final 5 minutes, add the sliced green beans and the drained lentils. CRUNCHY COCO: While the curry is simmering, place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove and set aside. FINISHING FLAVOURS: When the curry is done, remove from the heat and mix through ½ the picked basil, the lime juice (to taste), a sweetener and seasoning. KEEP CALM & CURRY ON: Make a bed of the fluffy rice, top with a generous helping of the Thai green curry. Sprinkle over the toasted coconut flakes and garnish with the remaining basil. There you go, Chef! FLUFFY 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.

What should be prepared from my kitchen to make Thai Green Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Thai Green Curry

A fragrant Thai green curry with a luscious creamy coconut sauce is loaded with green beans, carrots, onions, and served on top of fluffy jasmine rice. To balance out the velvety curry, we added fresh basil, crunchy coconut flakes & a drizzle of lime juice. It’ll get the green light from everyone!

Thai Green Curry

with jasmine rice, green beans & fresh basil

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Coconut Cream
Coconut Flakes
Fresh Basil
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Beans
Jasmine Rice
Lime Juice
Onion
Onions
Thai Green Curry Paste
Tinned Lentils

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

FLUFFY 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.
ACE THE BASE
Place a pot over medium heat with a drizzle of oil. When hot, add the sliced onion and the carrot chunks. Fry until slightly softened, 3-4 minutes (shifting occasionally). Add the curry paste (to taste), the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes (shifting constantly).
SIMMER YOUR DINNER
When the garlic is fragrant, add the coconut cream, and 100ml of water to the pot. Once boiling, reduce the heat and simmer until thickened, 8-10 minutes (stirring occasionally). In the final 5 minutes, add the sliced green beans and the drained lentils.
CRUNCHY COCO
While the curry is simmering, place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove and set aside.
FINISHING FLAVOURS
When the curry is done, remove from the heat and mix through ½ the picked basil, the lime juice (to taste), a sweetener and seasoning.
KEEP CALM & CURRY ON
Make a bed of the fluffy rice, top with a generous helping of the Thai green curry. Sprinkle over the toasted coconut flakes and garnish with the remaining basil. There you go, Chef!

Jasmine Rice - 100ml
Onion - 1
Carrot - 240g
Thai Green Curry Paste - 10ml
Garlic Clove - 1
Fresh Ginger - 10g
Coconut Cream - 200ml
Green Beans - 80g
Tinned Lentils - 120g
Coconut Flakes - 10g
Fresh Basil - 4g
Lime Juice - 10ml

Download the Recipe

Serves 2

FLUFFY 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.
ACE THE BASE
Place a pot over medium heat with a drizzle of oil. When hot, add the sliced onion and the carrot chunks. Fry until slightly softened, 3-4 minutes (shifting occasionally). Add the curry paste (to taste), the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes (shifting constantly).
SIMMER YOUR DINNER
When the garlic is fragrant, add the coconut cream, and 200ml of water to the pot. Once boiling, reduce the heat and simmer until thickened, 8-10 minutes (stirring occasionally). In the final 5 minutes, add the sliced green beans and the drained lentils.
CRUNCHY COCO
While the curry is simmering, place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove and set aside.
FINISHING FLAVOURS
When the curry is done, remove from the heat and mix through ½ the picked basil, the lime juice (to taste), a sweetener and seasoning.
KEEP CALM & CURRY ON
Make a bed of the fluffy rice, top with a generous helping of the Thai green curry. Sprinkle over the toasted coconut flakes and garnish with the remaining basil. There you go, Chef!

Jasmine Rice - 200ml
Onion - 1
Carrot - 480g
Thai Green Curry Paste - 20ml
Garlic Clove - 1
Fresh Ginger - 20g
Coconut Cream - 400ml
Green Beans - 160g
Tinned Lentils - 240g
Coconut Flakes - 20g
Fresh Basil - 8g
Lime Juice - 20ml

Download the Recipe

Serves 3

FLUFFY 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.
ACE THE BASE
Place a pot over medium heat with a drizzle of oil. When hot, add the sliced onion and the carrot chunks. Fry until slightly softened, 4-5 minutes (shifting occasionally). Add the curry paste (to taste), the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes (shifting constantly).
SIMMER YOUR DINNER
When the garlic is fragrant, add the coconut cream, and 300ml of water to the pot. Once boiling, reduce the heat and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 5 minutes, add the sliced green beans and the drained lentils.
CRUNCHY COCO
While the curry is simmering, place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove and set aside.
FINISHING FLAVOURS
When the curry is done, remove from the heat and mix through ½ the picked basil, the lime juice (to taste), a sweetener and seasoning.
KEEP CALM & CURRY ON
Make a bed of the fluffy rice, top with a generous helping of the Thai green curry. Sprinkle over the toasted coconut flakes and garnish with the remaining basil. There you go, Chef!

Jasmine Rice - 300ml
Onions - 2
Carrot - 720g
Thai Green Curry Paste - 30ml
Garlic Cloves - 2
Fresh Ginger - 30g
Coconut Cream - 300ml
Green Beans - 240g
Tinned Lentils - 360g
Coconut Flakes - 30g
Fresh Basil - 12g
Lime Juice - 30ml

Download the Recipe

Serves 4

FLUFFY 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.
ACE THE BASE
Place a pot over medium heat with a drizzle of oil. When hot, add the sliced onion and the carrot chunks. Fry until slightly softened, 4-5 minutes (shifting occasionally). Add the curry paste (to taste), the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes (shifting constantly).
SIMMER YOUR DINNER
When the garlic is fragrant, add the coconut cream, and 400ml of water to the pot. Once boiling, reduce the heat and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 5 minutes, add the sliced green beans and the drained lentils.
CRUNCHY COCO
While the curry is simmering, place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove and set aside.
FINISHING FLAVOURS
When the curry is done, remove from the heat and mix through ½ the picked basil, the lime juice (to taste), a sweetener and seasoning.
KEEP CALM & CURRY ON
Make a bed of the fluffy rice, top with a generous helping of the Thai green curry. Sprinkle over the toasted coconut flakes and garnish with the remaining basil. There you go, Chef!