Thai Green Butter Bean Curry
Operation Transformation
Operation Transformation
Recipe - Beacon Court
Thai Green Butter Bean Curry
Prep Time15 Minutes
Servings2
Cook Time35 Minutes
Calories567
Ingredients
80g wholegrain rice
1 onion
5cm piece fresh root ginger
2 garlic cloves
1 small red pepper
1 small courgette
1 tablespoon rapeseed or olive oil
35g Thai green curry paste
400g tin butter beans, drained and rinsed
400g tin light coconut milk
1 tablespoon toasted cashew nuts
Freshly ground black pepper
Handful fresh coriander leaves, to garnish (optional)
Directions
INGREDIENTS
- 80g wholegrain rice
- 1 onion (150g)
- 5cm piece fresh root ginger (30g)
- 2 garlic cloves
- 1 small red pepper (150g)
- 1 small courgette (150g)
- 1 tablespoon rapeseed or olive oil (15g)
- 35g Thai green curry paste
- 400g tin butter beans, drained and rinsed
- 400g tin light coconut milk
- 1 tablespoon toasted cashew nuts (10g)
- Freshly ground black pepper
- Handful fresh coriander leaves, to garnish (optional)
METHOD
- Put the rice in a pan with 250ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently or 25 minutes for perfectly cooked rice.
- Meanwhile, peel the onion, then cut in half and cut into thin slices. Peel and finely grate the ginger and garlic. Remove the core from the red pepper and cut into small pieces. Top and tail the courgette and cut into quarters lengthways, then chop.
- Heat a non-stick pan over a medium to high heat. Add the oil and sauté the onion for 2-3 minutes until softened and beginning to brown around the edges. Stir in the garlic, ginger and curry paste and cook for another 1-2 minutes, stirring. Season with pepper.
- Tip in the red pepper, courgette and butter beans and pour in the coconut milk, stirring to combine. Reduce the heat and simmer for 6-8 minutes until the vegetables are tender and the sauce has nicely thickened.
- Ladle the rice into bowls and add the Thai green butter bean curry. Crumble over the cashew nuts and scatter on top with the coriander leaves, if liked to serve.
* This recipe is suitable for vegetarians and for batch cooking
15 minutes
Prep Time
35 minutes
Cook Time
2
Servings
567
Calories
Shop Ingredients
Makes 2 servings
Dunnes Stores Wholegrain Rice 250g
€0.79€3.16/kg
Dunnes Stores My Family Favourites Onions 1kg
€1.19€1.19/kg
Dunnes Stores Organic Ginger 150g
€2.00€13.33/kg
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Red Pepper
€0.95
Dunnes Stores Loose Courgettes
€0.69
Dunnes Stores Pure Olive Oil 250ml
€2.60€10.40/l
Dunnes Stores Thai Green Curry Paste 140g
€1.49€10.64/kg
Dunnes Stores Wholefoods Butter Beans in Water 400g
€1.00€2.50/kg
Dunnes Stores Light Coconut Milk 400g
€0.99€2.48/l
Dunnes Stores Salted Cashew Nuts 150g
€2.99€19.93/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Recipe
INGREDIENTS
- 80g wholegrain rice
- 1 onion (150g)
- 5cm piece fresh root ginger (30g)
- 2 garlic cloves
- 1 small red pepper (150g)
- 1 small courgette (150g)
- 1 tablespoon rapeseed or olive oil (15g)
- 35g Thai green curry paste
- 400g tin butter beans, drained and rinsed
- 400g tin light coconut milk
- 1 tablespoon toasted cashew nuts (10g)
- Freshly ground black pepper
- Handful fresh coriander leaves, to garnish (optional)
METHOD
- Put the rice in a pan with 250ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently or 25 minutes for perfectly cooked rice.
- Meanwhile, peel the onion, then cut in half and cut into thin slices. Peel and finely grate the ginger and garlic. Remove the core from the red pepper and cut into small pieces. Top and tail the courgette and cut into quarters lengthways, then chop.
- Heat a non-stick pan over a medium to high heat. Add the oil and sauté the onion for 2-3 minutes until softened and beginning to brown around the edges. Stir in the garlic, ginger and curry paste and cook for another 1-2 minutes, stirring. Season with pepper.
- Tip in the red pepper, courgette and butter beans and pour in the coconut milk, stirring to combine. Reduce the heat and simmer for 6-8 minutes until the vegetables are tender and the sauce has nicely thickened.
- Ladle the rice into bowls and add the Thai green butter bean curry. Crumble over the cashew nuts and scatter on top with the coriander leaves, if liked to serve.
* This recipe is suitable for vegetarians and for batch cooking