Family Feast - Day 1

Green Coconut Curry with Brown Rice

Green curry made the Thai way with coconut milk broth has a smoother texture and taste. We serve a dukkah on the side that links Thailand’s use of peanuts with Egypt’s fondness for sesame seeds. Pan-seared broccoli and bell pepper and a zucchini salad provide the crunch. Add in a little chili oil for some heat, and then cool things down with fresh cilantro.


Thai Inspired Curry With Coconut Milk, Broccoli and Bell Pepper.

Broccoli*, coconut milk* (coconut*, coconut water*), whole grain rice*, red bell pepper*, zucchini*, plant-based alternative to cream* (water, canola oil, OATS, rice flour, pea protein, fava bean protein*, sea salt, white peppercorns*), water, green lentils*, sunflower oil*, lime*, ginger*, PEANUTS*, SESAME SEEDS*, onions*, fresh coriander*, lime juice*, lemongrass*, garlic*, SESAME OIL*, syrup*, black pepper*, szechuan pepper*, sea salt, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), turmeric*, red curry spice mix*, cloves*, cumin*, ground coriander*, garlic powder*, dried onions*, chili flakes*, paprika flakes*.

* = organic

Potential allergens: Green curry sauce: Gluten Thai-dukkah: Sesame, peanuts. Chili oil: Sesame.

Nutritionals pr. 100 g Energy: 695 kJ / 166 kcal Fat: 8.9 g Saturated fatty acids: 3.7 g Carbohydrates: 18 g Sugars: 1.6 g Fiber: 2,.2 g Protein: 4.7 g Salt: 0.14 g


Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Bring a saucepan of salted water to a boil. Add the uncooked rice, lower the heat, and simmer until tender, about 10 minutes. Drain any excess water and transfer the rice to a serving bowl. Keep warm until ready to serve.
  2. Meanwhile, separate the broccoli florets from the stalks. Peel the stalks and cut into bite-sized pieces. Dice the bell pepper.
  3. Heat a frying pan over medium-high heat. Add a film of oil. Saute the broccoli and bell pepper until lightly browned, about 3 minutes. Lower the heat to medium-low, add the green curry and gently heat, stirring occasionally.
  4. Cut the zucchini lengthwise into thin strips using a vegetable peeler. Toss with the chili oil, freshly squeezed lime juice and a pinch of salt. Sprinkle with the Thai dukkah.
  5. Chop the leaves and tender stems of the cilantro and sprinkle over the green curry. Enjoy with the warm rice and zucchini-salad.