Super Greens Balls Vegetable Green Thai Curry With Sticky Jasmine Rice

Serves 4


2 packs of HECK Super Green Balls

1/2 butternut squash - diced

120g baby corn – cut in halves

1 medium red onion – large dice

3 cloves garlic chopped

125g sprouting broccoli

313g lighter coconut milk

2 tablespoons of thai green curry paste

1/2 lime

2 tablespoons chopped coriander

1 tablespoons soy sauce

1 tablespoon sugar

350g cooked sticky jasmine rice

5g sesame oil

11g light olive oil

black pepper


Place the diced squash and add the olive olive oil and some freshly ground black pepper. Roast in a oven at 180 degrees for 15 minutes, remove from the oven and add the HECK super green balls and bake for a further 15 minutes till golden.

Take a pan and add to the stove, add the 5g of sesame oil and when hot add the onion and sweat off for 1 minute, then add the chopped garlic and cook for 30 seconds. Now add the thai green curry paste, the sugar, soy sauce, lime and coconut milk and bring to a simmer.

When simmering add the baby corn, the broccoli and gently simmer for 5 minutes till vegetables are tender.

Remove the butternut squash and super green balls from the oven and add the squash to the curry and set aside.

To serve

Heat up the sticky rice in a microwave and add half of the chopped coriander and mix through.

Take the vegetable thai green curry set aside earlier.

Spoon the vegetable thai green curry equally into 4 bowls, then share the super green balls equally into the bowls by placing on top of the curry (4 each)

Place the sticky rice into a large bowl on the side.

Sprinkle the balls with the remaining chopped coriander and serve.

Nutritional Info

Serving Size: 471g

Amount Per Serving

Calories: 428

Total Fat: 13.41g

Saturates: 5.99g

Sugars: 9.47g

Salt: 1.76g



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