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Thai Green Curry with Jasmine Rice and Cashew Nuts

Thai Green Curry

Curry, Sponsored Post, Vegan | 21st March 2016 | By

It’s a rare day in the Tin and Thyme household when we order a takeaway. Most of the time it’s not only a lot cheaper to make your own, but it can be quicker too. This Thai green curry with jasmine rice and cashew nuts is a breeze to make and can be rustled up and on the table well before any take out is likely to arrive.

For those times when life takes over and all you want is to order a tasty takeaway, I’ve teamed up with Veetee to offer an alternative, an even tastier fake-away. Veetee offer a range of rice products, from reheatable to cook-from-scratch. You can find them in Waitrose, Tesco, Morrisons, Asda and Amazon. I’ve tried a couple of their heat & eat microwavable packs and they can be a real life saver when time is tight and energy is low. I don’t have a microwave, but that’s not a problem as they can also be quickly heated in a pan on the hob.

Veetee Thai Green Curry

I’ve got a recipe for a super speedy, healthy and delicious Thai green curry for when I want a takeaway but decide to fake it instead. As it’s such a favourite with us, we have a tub of Thai green curry paste living in the fridge, but you could, of course, always make your own. You might need to invest a bit more time though. What vegetables go into it, rather depends on what happens to be in the house, but it’s good to have a couple of complimentary colours to liven things up. Here, I’ve used calabrese, carrot and courgettes, but cauliflower, peppers, green beans or baby sweetcorn would work wonderfully well too.

Thai Green Curry

Golden toasted cashew nuts are a must; they’re not only delicious, but provide a welcome crunchy contrast and a protein element to the meal. Veetee’s Thai jasmine rice offers the perfect accompaniment. It’s both fragrant and sticky and is virtually ready to go. A two minute blast in the microwave or a quick stir-fry to heat it up and it’s ready to receive a ladleful of luscious Thai green curry. 

Thai Green Curry with Jasmine Rice and Cashews
Serves 4
This super speedy vegetarian vegan Thai Green Curry is great for when you want a delicious, nutritious and colourful meal on the table fast. Serve it with fragrant jasmine rice and crunchy toasted cashew nuts.
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Prep Time
8 min
Cook Time
12 min
Total Time
20 min
Prep Time
8 min
Cook Time
12 min
Total Time
20 min
Ingredients
  1. 2 tbsp rapeseed oil
  2. 2 banana shallots - peeled & sliced
  3. 1 carrot - scrubbed, topped & tailed
  4. 1 head calabrese / broccoli - washed
  5. 1 courgette - washed, topped and tailed
  6. 1 clove garlic - finely chopped
  7. 8 Kaffir lime leaves (mine came from Absolute Spice)
  8. 400g tin coconut milk
  9. 1 heaped tsp thai green curry paste (make sure it's vegetarian)
  10. 1 tsp tamari
  11. 2 x Veetee Thai Jasmine Rice pack
  12. 50g cashew nuts
Instructions
  1. Prepare all the veg first, so it's ready to go. Julienne the carrots fairly thickly or slice thinly. Peel the calebrese stem and chop into sticks. Divide the rest into florets. Half the courgette lengthways then slice fairly thickly.
  2. Heat the oil in a large pan or wok over moderate high heat.
  3. Stir fry the shallots for a minute.
  4. Add the carrots to the pan and stir fry for a couple of minutes.
  5. Add the calebrese stem slices to the pan and stir fry for a minute, followed by the florets.
  6. Add the courgette slices and stir-fry for another minute.
  7. Add the coconut milk, garlic, curry paste, lime leaves and tamari. Bring to a boil. Cover and simmer for about 5 minutes when the veg should be tender, but still have a bit of bite to it.
  8. While the curry is cooking, dry fry the cashew nuts in a pan over medium heat, stirring occasionally, until golden.
  9. Heat the rice according to the pack's instructions (2 mins in a microwave, or slightly more on a stove top).
  10. Serve the curry over the rice and scatter the cashews on top.
Notes
  1. Best to have all the veg prepared beforehand.
  2. To serve two, halve the quantity, or do as we do and keep half in the fridge for the following night.
Tin and Thyme http://tinandthyme.uk/
Meat Free MondaysI’m sending this Thai green curry to Jac over at Tinned Tomatoes for Meat Free Mondays.

 

 

Simple and in Season LogoI got the calabrese, carrots and shallots in my veg box, so as these are all in season now, I’m sending this off to Feeding Boys for Simple and in Season.

 

Other #fakeaway recipes using Veetee rice you might like

I was commissioned by Veetee to create a recipe using some of their products. I was not expected to write a positive review and all opinions are, as always, my own.

Comments

    • Leave a Reply

      Choclette
      21st March 2016

      Oh I am so jealous of your Thai cookery course Dannii, I bet it was brilliant. How did they fare with vegetarian food?

  1. Leave a Reply

    Lucy Parissi
    21st March 2016

    So long since I made Thai Green Curry! I love it though ā€“ just the right blend of comfort and spice. Yum!

  2. Leave a Reply

    swayam
    21st March 2016

    I love Thai curries..in fact Thai anything. There is nothing quite like homemade curry paste though

    • Leave a Reply

      Choclette
      21st March 2016

      I do agree with you homemade curry pastes are best. But when a good quality bought one can be good for times when you need food fast.

  3. Leave a Reply

    Isabella
    21st March 2016

    I adore thai food, it is so fragrant and delicious. I love the look of this recipe, you could easily have all of your five a day having this for dinner! And any excuse to eat cashews….yum!

    • Leave a Reply

      Choclette
      21st March 2016

      Thanks Isabella. A good flavoured rice and toasted cashews definitely make a big difference.

  4. Leave a Reply

    Ramona W
    21st March 2016

    Thai curries are my favorite!! This looks great… I want to just dive into the bowl and eat!

  5. Leave a Reply

    Revathi Palani
    21st March 2016

    I am a big time fan for Thai curries. Yours looks beautiful and I would be more than happy to complete the whole bowl šŸ™‚

    • Leave a Reply

      Choclette
      21st March 2016

      Haha Revathi, I like your enthusiasm. I think you might find it a bit of a struggle to eat it all in one sitting, but …. šŸ˜‰

  6. Leave a Reply

    Priya
    21st March 2016

    Yummlicious and healthy thai curry! Bookmarking so that I can try it out soon..

    • Leave a Reply

      Choclette
      21st March 2016

      Thanks Priya, it’s one of my favourites. Do let me know how you get on if you do try it.

  7. Leave a Reply

    Kerry at Kerry Cooks
    21st March 2016

    Ooh this looks delish. I always like making thai curry but I never manage to do a good job with nice rice so thanks for the tip!

    • Leave a Reply

      Choclette
      21st March 2016

      If you find rice at all difficult Kerry, then Veetee maybe the one for you šŸ™‚

  8. Leave a Reply

    Glamorous Glutton
    22nd March 2016

    I love Thai Green Curry, such great flavours. I often use Vetee rice, as you say it can be a great last minute life savour. GG

    • Leave a Reply

      Choclette
      22nd March 2016

      Thanks GG. I always seem to think I ought to like red thai curry more, but I don’t šŸ˜‰

  9. Leave a Reply

    Katie
    22nd March 2016

    Love a good fakeaway recipe and this looks lush! Those rice pouches are amazing… I confess I use them an awful lot these days to cut down on the washing up and fannying around. Thanks so much for hooking up with Simple and in Season šŸ™‚

    • Leave a Reply

      Choclette
      22nd March 2016

      Thanks Katie. Using the rice did make for a super quick meal, which is sometimes just what is needed.

  10. Leave a Reply

    Susan
    22nd March 2016

    Great dish! We’ve been eating more meatless meals in the grey cottage … this is right up our alley!

    • Leave a Reply

      Choclette
      22nd March 2016

      Thanks Susan, good to hear from you. If it’s spicy I guess it’s got to be a hit with you šŸ˜‰

    • Leave a Reply

      Choclette
      24th March 2016

      Thanks Stuart. It’s delicious anyway, but the cashews really make it.

  11. Leave a Reply

    The VegHog
    23rd March 2016

    I love Thai curries and am actually making a similar one tonight. Can’t wait to tuck into that. Yours looks really nice.

    • Leave a Reply

      Choclette
      24th March 2016

      Thank you. I don’t know where we’d be without coconut milk. It makes such a huge difference to curries.

  12. Leave a Reply

    Lisa
    23rd March 2016

    I love a good thai green curry, but it’s been ages since I’ve had one. My partner is allergic to citrus and so tended not to make it unless I thought of it on a rare occasion he was out. Your’s looks lovely might have to try it out one night!

    • Leave a Reply

      Choclette
      24th March 2016

      Oh goodness Lisa, I’ve not heard of anyone being allergic to citrus. That sounds tough. I’ve made this plenty of times before when I’ve not had kaffir lime leaves and it’s still delicious.

  13. Leave a Reply

    Heidi Roberts
    27th March 2016

    I love the VeeTee microwave rices – I often take them to work and add stuff to them for lunch.

    • Leave a Reply

      Choclette
      29th March 2016

      I adore Thai flavours Angie and use them a lot. I made a Thai curry last night entirely from scratch and it was just as good, if not better, than using the green curry paste.

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