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

Quick Thai Green Style Veggie Curry

with Zesty Jasmine Rice

Recipe Development Team
Recipe Development TeamUpdated on October 01, 2025

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.

Tags:
Calorie Smart
Veggie
Very Hot
Climate Conscious
Allergens:
Sesame

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)2263 kJ
Energy (kcal)541 kcal
Fat19.5 g
of which saturates14 g
Carbohydrate77.9 g
of which sugars11.8 g
Dietary Fibre8.2 g
Protein13.7 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Zester
Garlic Press
Pan

Cooking Instructions and Tips

Cook the Rice
1

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.

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. Halve the pea pods widthways.

Curry Up
3

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.

Bring on the Pea Pods
4

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.

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.

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