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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R213.25
for 4 servings · R53.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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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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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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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
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Coconut Cream needs 800 mlCoconut Cream 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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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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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- Tinned Lentils
- Thai Green Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Green Curry?
The preparation time for Thai Green Curry with jasmine rice, green beans & fresh basil is between 15 and 30 minutes.
What is the total time required to make Thai Green Curry with jasmine rice, green beans & fresh basil?
The total time required to make Thai Green Curry with jasmine rice, green beans & fresh basil is between 35 and 55 minutes.
How many servings does Thai Green Curry provide?
4 servings
What are the main ingredients in Thai Green Curry?
Carrot, Coconut Cream, Coconut Flakes, Fresh Basil, Garlic, Ginger, Green Beans, Jasmine Rice, Lime Juice, Onion, Thai Green Curry Paste, Tinned Lentils
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?
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. 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. 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! 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). 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. 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?
Carrot, Coconut Cream, Coconut Flakes, Fresh Basil, Garlic, Ginger, Green Beans, Jasmine Rice, Lime Juice, Onion, Thai Green Curry Paste, Tinned Lentils
How many calories does Thai Green Curry have?
1244 calories
How much fat content does Thai Green Curry have?
grams