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Thai Green Curry (v)
Thai Green Curry (v)

Thai Green Curry (v)

with Rice Noodles and Peanuts

Recipe Development Team
Recipe Development TeamPublished on October 12, 2018
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Nourishing, flavour-packed, and bursting with fresh green veg, Chef Jesse has given a classic Thai Green Curry that you’re going to love. Our special Thai curry paste gives the dish a brilliant kick of heat, whilst the garnish adds a beautiful layer of texture. Traditionally served with steamed rice, we've done things a little bit differently in this recipe by using noodles instead (they’re perfect for mopping up all the sauce!)

Allergens:
Cereals containing gluten
•Soya
•Peanut

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.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

150

Green Beans

1

Light Coconut Milk

150

Closed Cup Mushrooms

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1

Thai Green Curry Paste

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

1

Spring Onion

1

Lime

200

Rice Noodles

1

Vegetable Stock Powder

1

Thai Garnish

125

Baby Spinach

1

Coriander

Not included in your delivery

200

Water for the Curry

Nutritional information

Energy (kcal)748 kcal
Energy (kJ)3130 kJ
Fat32 g
of which saturates22 g
Carbohydrate97 g
of which sugars11 g
Protein17 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan
•Strainer
•Medium Saucepan
•Chopping Board
•Bowl

Cooking Instructions and Tips

Fry the Mushrooms
1

Fill and boil your kettle. Thinly slice the mushrooms. Heat a glug of oil in a large saucepan over medium heat. When hot, fry the mushrooms until starting to brown, stirring regularly, 3-4 mins.

Cook the Noodles
2

Meanwhile, put the noodles in a mixing bowl with a pinch of salt. Once your water is boiling, pour it over the noodles to completely submerge them. Cover the bowl with a plate. Set aside for 8-10 mins, before draining in a colander and returning the noodles to the bowl in cold water to stop them from cooking any more.

Simmer the Curry
3

Add the green Thai curry paste and Thai garnish to the pan with the mushrooms. TIP: Add less if you're not a fan of heat! Cook for 30 seconds, stirring continuously, then pour in the coconut milk, water (see ingredients for amount) and stock powder. Stir to dissolve the stock powder. Bring to the boil, then reduce the heat and simmer until reduced slightly, 6-8 mins.

Prep
4

In the meantime, trim the green beans then chop into thirds. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all) and the salted peanuts. Trim the spring onion then slice thinly.

Add the Veggies
5

Once the curry has reduced slightly, stir the green beans into the pan. Cook until the green beans are tender, a further 8-10 mins, then stir in the spinach a handful at a time. Cook until just wilted. Drain the noodles again in the colander and combine with the curry and heat until piping hot, ensuring they are well coated. TIP: Add a splash of water if you think the sauce has thickened too much, it should be a soupy consistency.

Finishing Up
6

To finish, stir the lime zest and half the coriander into the curry and season to taste with lime juice and soy sauce. Ladle into deep bowls and sprinkle with the chopped peanuts, remaining coriander and spring onion. Enjoy!

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