This vegetarian Thai green curry recipe is packed full of fresh vegetables, has a lusciously creamy green sauce, and is bursting with flavour! It features a medley of green veggies such as baby marrow, green beans, and pops of peas. Served with fluffly quinoa and garnished with toasted cashews & fresh basil. This is the only instance where green means hot, hot, hot!
Thai Green Veggie Curry
Thai Green Veggie Curry
with baby marrow & green beans
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Marrow
- Cashew Nut
- Cashew Nuts
- Coconut Cream
- Fresh Basil
- Fresh Ginger
- Green Beans
- Lemon
- Lemons
- Peas
- Pickled Bell Peppers
- Thai Green Curry Paste
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
QUICK ON THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
IF YOU FALL, I’LL CASHEW!
Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop.
COCO CURRY
Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 3-4 minutes until cooked through. In the final minute, stir through the pickled peppers and the Peas.
FINISHING TOUCHES
Remove the curry from the heat. Add ½ of the picked basil, the juice of 1 Lemon wedge, a sweetener of choice (to taste), and seasoning.
BOWL UP
Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining Lemon wedges on the side. Enjoy!
QUICK ON THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
IF YOU FALL, I’LL CASHEW!
Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop.
COCO CURRY
Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 4-5 minutes until cooked through. In the final minute, stir through the pickled peppers and the Peas.
FINISHING TOUCHES
Remove the curry from the heat. Add ½ of the picked basil, the juice of 2 Lemon wedges, a sweetener of choice (to taste), and seasoning.
BOWL UP
Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining Lemon wedges on the side. Enjoy!
QUICK ON THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
IF YOU FALL, I’LL CASHEW!
Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop.
COCO CURRY
Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 5-7 minutes until cooked through. In the final minute, stir through the pickled peppers and the Peas.
FINISHING TOUCHES
Remove the curry from the heat. Add ½ of the picked basil, the juice of 3 Lemon wedges, a sweetener of choice (to taste), and seasoning.
BOWL UP
Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining Lemon wedges on the side. Enjoy!
QUICK ON THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
IF YOU FALL, I’LL CASHEW!
Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop.
COCO CURRY
Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 5-7 minutes until cooked through. In the final minute, stir through the pickled peppers and the Peas.
FINISHING TOUCHES
Remove the curry from the heat. Add ½ of the picked basil, the juice of 4 Lemon wedges, a sweetener of choice (to taste), and seasoning.
BOWL UP
Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining Lemon wedges on the side. Enjoy!
Frequently Asked Questions
What is the preparation time for Thai Green Veggie Curry?
The preparation time for Thai Green Veggie Curry with baby marrow & green beans is between 15 and 30 minutes.
What is the total time required to make Thai Green Veggie Curry with baby marrow & green beans?
The total time required to make Thai Green Veggie Curry with baby marrow & green beans is between 30 and 50 minutes.
How many servings does Thai Green Veggie Curry provide?
4 servings
What are the main ingredients in Thai Green Veggie Curry?
Baby Marrow, Cashew Nut, Cashew Nuts, Coconut Cream, Fresh Basil, Fresh Ginger, Green Beans, Lemon, Lemons, Peas, Pickled Bell Peppers, Thai Green Curry Paste, White Quinoa
What is the nutritional information of Thai Green Veggie Curry?
Calories: 973, Carbs: 99 grams, Fat: grams, Protein: 27.2 grams, Sugar: 26.8 grams, Salt: 1114 grams
How do I prepare Thai Green Veggie Curry?
QUICK ON THE QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes. IF YOU FALL, I’LL CASHEW!: Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan and roughly chop. COCO CURRY: Return the deep pan to a medium heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste), and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and bring it up to a simmer. Add the baby marrow chunks and the green beans and simmer for 4-5 minutes until cooked through. In the final minute, stir through the pickled peppers and the peas. FINISHING TOUCHES: Remove the curry from the heat. Add ½ of the picked basil, the juice of 2 lemon wedges, a sweetener of choice (to taste), and seasoning. BOWL UP: Dish up a generous portion of quinoa. Top with the Thai green curry, and sprinkle over the toasted cashews. Garnish with the remaining picked basil and serve with any remaining lemon wedges on the side. Enjoy!
What should be prepared from my kitchen to make Thai Green Veggie Curry?
Baby Marrow, Cashew Nut, Cashew Nuts, Coconut Cream, Fresh Basil, Fresh Ginger, Green Beans, Lemon, Lemons, Peas, Pickled Bell Peppers, Thai Green Curry Paste, White Quinoa
How many calories does Thai Green Veggie Curry have?
973 calories
How much fat content does Thai Green Veggie Curry have?
grams
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