Thai Green Curry

A bright and fragrant Thai green curry, with a medley of vibrant veg, tofu and a side of fresh quinoa.

  • 2 of your 5 a day
  • high in iron
  • high in vitamin c
  • mild spice

made by chefs, available ready to eat from £4.99/serving

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Key Ingredients

Green Curry (Coconut Milk [Cocconut Extract, Water], Water, Butternut Squash (10%), Tofu [Water, Soya Beans, Nigari] (7%), Broccoli (6%), Spinach (4%), Mangetout (2%), Onion, Garlic Puree [Garlic, Salt],Tamari [Water, Soya beans, Salt, Spirit Vinegar], Lemongrass, Galangal, Ginger, Thai Basil, Coriander Leaf, Sesame Oil, Red Miso [Water, Soya Beans, Rice, Salt, Alcohol], White Miso [Water, Soya Beans, Rice, Salt, Alcohol], Ground Coriander, Cumin, Arrowroot, Thai Green Chilli, Lime Leaf Powder, Tamarind Paste, Seaweed Powder, White Pepper), Fresh Quinoa (Quinoa (18%), Carrot, Edamame (Soya Beans), Wild Rice, Coriander Leaf, Lime Juice, Sesame Oil, Garlic Puree [Garlic, Salt], Sea Salt), Red Pepper, Lime, Sesame Seeds, Red Pepper Flakes

 

In italics you can find what makes the key parts of the dish and in [ ] you’ll see what’s in any condiments or cooking ingredients we use.

 

For allergens, please see ingredients in bold. Our kitchen also handles tree nuts, peanuts, gluten, soya and other allergens. From time to time ingredients may change, please always check the packaging before tucking into your dish. Get in touch if you’d like to know more.

Nutrition Information

Along with other brilliant benefits, each serving will give you:

  • 2 or more of your 5 a day
  • A source (plus more) of iron
  • A source (plus more) of vitamin C
  • A source of protein

Our meals are totally plant-based, made from real, whole food ingredients, which naturally deliver a wide range of the vitamins and minerals your body needs.

Here's the full nutritional information for Thai Green Curry.

dish for 1: 405g

dish for 2: 810g

Typical Values Per 100g Per 405g
Energy (kj) 459 1859
Energy (kcal) 110 446
Fat (g) 5.9 23.9
of which saturates (g) 4.0 16.2
Carbohydrate (g) 9.1 36.9
of which sugars (g) 2.3 9.3
Fibre (g / NRV%) 2.0 8.1
Protein (g / NRV%) 4.1 16.6
Salt (g) 0.4 1.5
Iron [mg / NRV%] 1.9 / 13% 7.7 / 53%
Vitamin C [mg / NRV%] 10 / 12% 40.5 / 49%
Cooking Instructions

For one: 35 - 40 mins / For two: 40 - 45 mins

  • Pre-heat your oven to 220ºC / 200ºC fan / gas mark 7, for 10 mins
  • Remove sleeve and pierce the heat-proof film.
  • Place on a baking tray in the centre of the oven and cook for 35-40 or 40-45 mins.
  • Make sure it's piping hot throughout before fully removing the film, stirring and serving.

fancy making your own? here’s our recipe

paste
  • 1 ½ tsp ground cumin
  • 1 ½ tsp  ground coriander
  • 1 Thai green chilli
  • 2 tbsp garlic guru
  • 2 ½ tbsp ginger puree 
  • 2 tbsp lemongrass paste
sauce
  • 1 tbsp sesame oil
  • ½ white onion, diced
  • ½ tbsp red miso 
  • 5g white miso
  • 1 tsp tamarind paste 
  • 180g water
  • 370g premium coconut milk (70% coconut content or higher)
  • 2 tbsp tamari
  • 2g lime-leaf powder
  • 10g Thai basil
  • 12g coriander 
veg
  • 170g butternut squash
  • 60g baby spinach
  • 40g mangetout, whole
  • 1 head broccoli
  • 100g tofu, firm
grain
  • 300g quinoa 
  • 40g wild rice
  • 5g lime juice
  • 60g edamame 
  • 70g carrots
  • 10g coriander
  • garlic puree
  • lime juice
  • sea salt
  • sesame oil
garnish
  • lime, slices
  • red pepper

curry
sautee 1/2 white onion in 1 tbsp sesame oil for 3-4 minutes. Add your garlic puree, ginger puree, lemongrass puree, cumin, coriander, thai green chilli, tamari, red miso and white miso and stir. Sauté for 2-3 minutes, then add your coconut milk and 1 cup water. Stir to combine then add your fresh coriander, thai basil and lime leaves. Simmer for 10 minutes, then blend using a hand blender. Add your baby spinach, steamed butternut squash, steamed broccoli, mange tout, and roasted tofu and mix. 

grains
start with the dressing. Add 1 tbsp sesame oil, 1/3 tsp salt, 1 tsp garlic puree, juice of a lime and whisk. Then add your cooked quinoa, cooked wild rice, edamame, carrots and fresh coriander. Stir to combine.

to serve 
top your curry with cubed red pepper and toasted sesame seeds. 

whether you’re vegan, vegetarian, or just interested in eating more healthy, plant based food, allplants can deliver

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