Thai Green Curry

with White Kidney Beans, Colourful Vegetables and Basmati Rice

  • 30 min
High in fiber
Vegetarian
Vegan
Low Sodium
This flavourful fusion dish of white beans, asparagus, carrots, kale and coconut milk with green curry and a hint of lime served on a bed of basmati rice combines delicious local ingredients with appetizing Bangkok aromas.... Thai aye aye!

Allergens: Gluten, Sulphite, Wheat
Thai Green Curry

Ingredients

2
Carrot(s)
150 g
Asparagus
1
Yellow Onion(s)
2 tsp
Olive Oil (not included)
1
Garlic Clove(s)
8 g
Ginger
1/2
Lime(s)
3/4 cup(s)
Basmati Rice
1 cup(s)
White Kidney Beans
330 ml
Coconut Milk
1 1/2 cup(s)
Water for Rice (not included)
3 leave(s)
Kale
1/2 tbsp
Green Curry Paste
Nutritional facts
Per serving
Amount / Serving
Calories
665 kcal
Total fat
19 g
Saturated Fat
9 g
Sodium
404 mg
Total Carbohydrate
109 g
Fiber
15 g
Sugar
16 g
Proteins
23 g

Instructions

Cook the rice
1

Cook the rice

Bring 1 1/2 cups of water (double for 4 ppl.) 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

Prepare the vegetables

Dice the onion. Peel and mince the ginger. Mince the garlic. Slice the asparagus into 2" pieces. Rinse and drain white 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 2 tsp of olive oil (double for 4 ppl.), onion, ginger and garlic. Add salt to taste and cook for 5 min, stirring often. Add asparagus and carrots and cook 3 min more, stirring occasionally.

Add the sauce
5

Continue cooking

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 and squeeze the juice from the half of the lime in the curry. Season with salt. Divide rice into bowls, top with curry and garnish with lime slices.