#FeedingGood: Edamame Green Curry

7 April 2016
This recipe was shared with us by the Oxgangs Neighbourhood Centre in Edinburgh.


  • 2 garlic cloves

  • 2 chopped red chillies

  • A stalk of lemongrass, peeled and chopped

  • Some diced new potatoes

  • A handful of radishes (if you've got them)

  • 2 packs of noodles

  • Some cooking oil

  • Some peas and sweetcorn - tinned or frozen

  • Edamame balls (or other veg, meat or fish would work)

  • A jar of thai curry sauce

  • 1 cup of hot water

  • 1/2 a can of coconut milk

Optional: some lime pickle and lime zest, to serve


  • Add the crushed garlic, chopped chilli, lemongrass and radishes to a large frying pan

  • Simmer the noodles for 5 minutes and drain

  • Add some oil to the frying pan and add the peas and sweetcorn. Medium fry for 10 minutes

  • Add the edamame balls, diced potatoes, curry sauce and stir together

  • Add the hot water and half a can of coconut milk

  • Mix and simmer for another 20 minutes

  • Serve with the noodles (and lime pickle and lime zest if you have them)

With thanks to the Oxgangs Neighbourhood Centre.

Got a recipe that makes great use of food surplus? Please email it to food@neighbourly.com