Thai Green Curry with Jasmine Rice and Cashew Nuts
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.
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.
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
- 2 tbsp rapeseed oil
- 2 banana shallots - peeled & sliced
- 1 carrot - scrubbed , topped & tailed
- 1 head calabrese / broccoli - washed
- 1 courgette - washed , topped and tailed
- 1 clove garlic - finely chopped
- 8 Kaffir lime leaves (mine came from Absolute Spice)
- 400 g tin coconut milk
- 1 heaped tsp thai green curry paste (make sure it's vegetarian)
- 1 tsp tamari
- 2 x Veetee Thai Jasmine Rice pack
- 50 g cashew nuts
- 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.
- Heat the oil in a large pan or wok over moderate high heat.
- Stir fry the shallots for a minute.
- Add the carrots to the pan and stir fry for a couple of minutes.
- Add the calebrese stem slices to the pan and stir fry for a minute, followed by the florets.
- Add the courgette slices and stir-fry for another minute.
- 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.
- While the curry is cooking, dry fry the cashew nuts in a pan over medium heat, stirring occasionally, until golden.
- Heat the rice according to the pack's instructions (2 mins in a microwave, or slightly more on a stove top).
- Serve the curry over the rice and scatter the cashews on top.
To serve two, halve the quantity, or do as we do and keep half in the fridge for the following night.
I 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.