Name: Thai Green Vegetable Curry with Basmati Rice (V)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 15 ml oil; 1 onion, sliced Chinese style; 1 red bell pepper, sliced in strips; 1 400ml can coconut milk; 125 ml vegetable stock; 10 ml palm sugar or brown sugar; 50 ml Thai green curry paste; 375 ml cubed butternut (about the size of a sugar cube); 6 small baby marrows, sliced at an angle; 250 ml green beans, trimmed and cut in half; 1 punnet baby corn, sliced at an angle; 1 lime; 8 large basil leaves, cut into thin chiffonade; Golden Delight Basmati rice to serve

CategoryDinnersDifficultyBeginner

A vegetable curry is a great way of enhancing the benefits of vegetables further with added herbs and spices. The variety of coloured vegetables in this dish offers multiple vitamins and minerals, with butternut boasting beta-carotene (converts to vitamin A), and green beans containing folate and fibre, amongst much else. Coconut milk
offers creaminess, while nutritionally it contains carbs, some protein, and fats. The rice is a great dish to pair with a curry as it serves as a vehicle to carry sauces and provides carbohydrates to the dish. The addition of a protein is recommended, although this dish can be enjoyed as is if you’re getting sufficient protein in your other meals. Paneer is a nice vegetarian option to add.

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

15 ml oil

1 onion, sliced Chinese style

1 red bell pepper, sliced in strips

1 400ml can coconut milk

125 ml vegetable stock

10 ml palm sugar or brown sugar

50 ml Thai green curry paste

375 ml cubed butternut (about the size of a sugar cube)

6 small baby marrows, sliced at an angle

250 ml green beans, trimmed and cut in half

1 punnet baby corn, sliced at an angle

1 lime

8 large basil leaves, cut into thin chiffonade

Golden Delight Basmati rice to serve

Heat the oil in a wok and stir fry the onions and red pepper for 2 minutes. Add the coconut milk, vegetable stock, sugar and thai green curry paste and bring to a simmer. Add the butternut and simmer until soft.

Stir in the baby marrows, green beans, and baby corn. Squeeze in the lime juice and check the seasoning.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. Serve over Golden Delight Basmati Rice.

Tip: Freezes well. You can make the same dish with red curry paste, and add protein such as chicken or prawns. The butternut can be substituted for pumpkin, and you can also add bamboo shoots and bean sprouts when they are available.

Ingredients