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!
Serving guide
Choose your portion size.
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!
White Quinoa - 300ml
Cashew Nuts - 45g
Fresh Ginger - 30g
Thai Green Curry Paste - 30ml
Coconut Cream - 600ml
Baby Marrow - 600g
Green Beans - 240g
Pickled Bell Peppers - 150g
Peas - 120g
Fresh Basil - 12g
Lemons - 2
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!
White Quinoa - 400ml
Cashew Nuts - 60g
Fresh Ginger - 40g
Thai Green Curry Paste - 40ml
Coconut Cream - 800ml
Baby Marrow - 800g
Green Beans - 320g
Pickled Bell Peppers - 200g
Peas - 160g
Fresh Basil - 15g
Lemons - 2
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R279.58
for 4 servings · R69.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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White Quinoa needs 400 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
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Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
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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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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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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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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Thai Green Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Coconut Cream, Fresh Basil, Ginger, Green Beans, Lemon, Pea, 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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Thai Green Veggie Curry?
Baby Marrow, Cashew Nut, Coconut Cream, Fresh Basil, Ginger, Green Beans, Lemon, Pea, 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