Thai Green Veggie Curry

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

with baby marrow & green beans

4.6

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Thai Green Veggie Curry
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Woolies Products in this dish

Photo of Lemongrass 15 g

Lemongrass 15 G

Photo of LemonGold® Seedless Lemons 3 pk

Lemongold® Seedless Lemons 3 Pk

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Split Green Peas 500 g

Split Green Peas 500 G

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Lemongrass 30 g

Fresh Lemongrass 30 G

Photo of Seedless LemonGold® Lemons 850 g

Seedless Lemongold® Lemons 850 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Red and White Quinoa Blend 250 g

Red And White Quinoa Blend 250 G

Photo of Lemon Verbena 10 g

Lemon Verbena 10 G

Photo of Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 ml

Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 Ml

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Green Beans 350 g

Green Beans 350 G

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Bulk Lemons 1.5 kg

Bulk Lemons 1.5 Kg

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

Photo of Hand Shelled Fresh Peas 200 g

Hand Shelled Fresh Peas 200 G

Photo of Hand Shelled Fresh Peas 100 g

Hand Shelled Fresh Peas 100 G

Photo of Cashew Nut Butter 250 g

Cashew Nut Butter 250 G

Photo of Freshly Frozen Peas & Sweetcorn Kernels 750 g

Freshly Frozen Peas & Sweetcorn Kernels 750 G

Photo of Avocado Lemon Flavoured Oil 250 ml

Avocado Lemon Flavoured Oil 250 Ml

Photo of Organic Lemons 700 g

Organic Lemons 700 G

Photo of Sliced Green Beans 500 g

Sliced Green Beans 500 G

Photo of Baby Marrows 350 g

Baby Marrows 350 G

Photo of Frozen Petits Pois Peas 500 g

Frozen Petits Pois Peas 500 G

Photo of Crushed Garlic, Ginger, Chilli & Lemongrass 70 g

Crushed Garlic, Ginger, Chilli & Lemongrass 70 G

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