Name: Thai Green Curry
Cuisine: Thai
Ingredients: 300g Eat Curious Dehydrated Pieces; 900ml water; 300g onions, sliced; 25g garlic, minced; 40g ginger, minced; 300ml canned coconut milk; 20g Thai green curry paste; 300ml vegetable stock; 320g peppers, sliced; 250g carrots, sliced; 100g mange tout; 20ml vegetable oil; 1kg jasmine rice; 100g fresh red chilli, sliced; 600g pak choi; 80g fresh lime wedges; fresh basil for garnish

Description

Packed with Eat Curious Dehydrated Pieces, this fragrant Thai curry is packed with aromatic flavours, served on a bed of rice and garnished with fresh vegetables.

FOR CHICKEN THAI CURRY: Create a blended chicken curry by using 70% chicken and 30% Eat Curious Dehydrated Pieces. The result? A flavourful chicken curry with a reduced carbon impact!

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

Rehydrate Eat Curious Pieces Pieces: Soak 300g of Eat Curious Dehydrated Pieces in 900ml of water. Drain excess water.

Cook vegetables: Heat vegetable oil in a large pot over medium heat. Add onions and sauté until golden brown. Add garlic and ginger, cook for 2- 3 minutes.

Make curry: Stir in green curry paste and cook for 5 minutes. Add coconut milk and vegetable stock, bring to a simmer. Add the rehydrated pieces, stir well, and simmer for another 10-15 minutes. Add peppers, carrots and mange tout. Simmer for 15 minutes. (For larger volumes mix in batches)

Prepare rice: Rinse jasmine rice and cook according to package instructions (1kg finished)

Prepare accompaniments: Fresh basil, pak choi, sliced red chilli, and lime wedges.

Notes

Impact Per Serving: 0.24kg CO2 & 362l water

To prepare recipe using our frozen range: Defrost 1kg Eat Curious Hot & Spicy Pieces. Once defrosted, add to the recipe at the same stage you would the dehydrated products. Continue recipe as per other instructions. For alternative methods, please refer to the cooking instructions found on the product page by clicking here.