Thai Green Curry

with White Kidney Beans, Colourful Vegetables and Basmati Rice

  • 30 min
Vegetarian
Vegan
Bed of Basmati rice served with a white beans, asparagus, carrots, kale and coconut milk curry with a hint of lime .... Thai aye aye!
Thai Green Curry

Ingredients

150 g
Asparagus
3/4 cup(s)
Basmati Rice
2
Carrot(s)
330 ml
Coconut Milk
1
Garlic Clove(s)
8 g
Ginger
1/2 tbsp
Green Curry Paste
3 leave(s)
Kale
1/2
Lime(s)
2 tsp
Olive Oil (not included)
1 1/2 cup(s)
Water for Rice (not included)
1 cup(s)
White Kidney Beans
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
631 kcal
Total fat
18 g
Saturated Fat
9 g
Sodium
543 mg
Total Carbohydrate
102 g
Fiber
14 g
Sugar
14 g
Proteins
21 g

Instructions

Cook the rice
1

Prepare and cook the rice

Bring water and rice to a boil in a pot over high heat, reduce heat to low and cover. Cook 15-20 min or until the water is absorbed, then remove from heat and let the rice stand covered for 5 min. Fluff lightly with a fork.

Prepare the ingredients
2

Meanwhile, prepare the vegetables

Dice the onion. Peel and mince the ginger. Mince the garlic. Slice the asparagus into 2" pieces. Rince and drain beans.

Continue the ingredients
3

Continue preparing the vegetables

Peel and slice the carrots into rounds. Remove kale leaves and roughly chop.

Cook the vegetables
4

Cook the vegetables

In a large pot over medium heat, add olive oil, onion, ginger and garlic. Season with salt and cook for 5 min, stirring often. Add asparagus and carrots and cook 3 min more, stirring occasionally.

Add the sauce
5

Add curry, coconut milk and simmer

Add the curry paste and cook for 2 min, stirring often. Pour in coconut milk. Bring to a boil, reduce heat and cook for 5-10 min or until veggies are tender.

Finish and serve
6

Finish and serve

Add kale leaves and white kidney beans and stir for 30 seconds. Remove from heat. Juice 1/2 the lime and add it. Season with salt. Divide rice into bowls, top with curry and garnish with lime slices.