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Thai Green Curry (v)

Thai Green Curry (v)

with Rice Noodles and Peanuts

veggie
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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:MilkCeleryPeanutsGlutenSoya
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Closed Cup Mushrooms

1 pack(s)

Rice Noodle

1 pot(s)

Thai Green Curry Paste

(ContainsMilk)

1 pot(s)

Thai Garnish

1 tin(s)

Coconut Milk

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 pack(s)

Green Beans

1 unit(s)

Lime

1 bunch(es)

Coriander

1 bag(s)

Salted Peanuts

(ContainsPeanuts)

1 unit(s)

Spring Onion

1 bag(s)

Baby Spinach

1 sachet

Soy Sauce

(ContainsGluten, Soya)

Not included in your delivery

200 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3130 kJ
Energy (kcal)748 kcal
Fat32.0 g
of which saturates22.0 g
Carbohydrate97 g
of which sugars11.0 g
Protein17 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Saucepan
Strainer
Cutting board
Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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!