Quick Thai Green Style Veggie Curry
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Quick Thai Green Style Veggie Curry

Quick Thai Green Style Veggie Curry

with Zesty Jasmine Rice

Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)


80 grams


1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

45 grams

Thai Green Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams


5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2508 kJ
Energy (kcal)600 kcal
Fat25.6 g
of which saturates19.8 g
Carbohydrate77.5 g
of which sugars10.9 g
Protein14.9 g
Salt2.11 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Frying Pan



a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Zest the lime (see ingredients for amount) and cut into wedges. Halve the mangetout widthways.


a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the sliced pepper and stir-fry until starting to soften, 3-4 mins. 

c) Stir in the garlic, Thai style spice blend and Thai green curry paste. Fry for 30 secs.

d) Add the coconut milk, vegetable stock paste and water for the sauce (see pantry for amount). Stir to combine.


a) Add the mangetout to the curry, then bring to the boil and simmer until thickened, 5-6 mins - the curry should still be slightly loose, but thick enough to lightly coat the back of a spoon or spatula.

b) Add a splash of water if it's a little too thick or simmer for 1 min more if you'd prefer it thicker.


a) Once your curry is ready, taste and season with salt and pepper if needed. Remove from the heat.

b) Stir through the peas and a squeeze of lime juice.


a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls and top with the veggie curry.

c) Finish with a sprinkle of black sesame seeds and serve with any remaining lime wedges for squeezing over.