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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

Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Thai Green Style Veggie Curry in just 20 minutes for a delicious and speedy meal.

Tags:
Under 650 calories
Quick
Veggie
Spicy
Climate Conscious
Allergens:
Sesame
Celery

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
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)

Lime

80 grams

Green Beans

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

Peas

5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2370 kJ
Energy (kcal)567 kcal
Fat21.4 g
of which saturates16.5 g
Carbohydrate80.7 g
of which sugars10.8 g
Protein13.8 g
Salt2.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Zester
Garlic Press
Large Frying Pan

Instructions

Cook the Rice
1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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.

Get Prepped
2

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. Trim the green beans, then cut into thirds.

Curry Up
3

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

b) Once hot, add the sliced pepper and green beans. Stir-fry until starting to soften, 4-5 mins. 

c) Stir in the garlic, Thai style spice blend and Thai green curry paste. Cook until fragrant, 1-2 mins.

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

Simmer Simmer
4

a) 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.

Peas Please
5

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.

Finish and Serve
6

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.

Enjoy!