Quick Thai Green Style Veggie Curry
with Zesty Jasmine Rice
Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our Quick Thai Green Style Veggie Curry is our vegetarian take on the popular curry dish and is ready in less than 25 minutes.
The quantities provided above are averages only.
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.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
½ unit(s)
Lime
80 grams
Young Pea Pods
1 sachet(s)
Thai Style Spice Mix
45 grams
Thai Green Style Paste
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
120 grams
Peas
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with ¼ 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 pea pods 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 mix and Thai green style 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 pea pods 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.
