Thai Green Curry (v)
with Rice Noodles and Peanuts
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!)
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
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 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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
