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Thai green vegetable curry recipe

122 ratings

This super-quick, super-easy Thai green curry is great for a midweek meal when you're in a rush. It's packed full of tasty veggies, including broccoli and mangetout, and a fantastic crunch is added with the inclusion of cashew nuts. See method

Serves 4
10 mins to prepare and 15 mins to cook
318 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

1 tin of reduced-fat coconut milk
2 tbsp of Thai green curry paste
2 medium courgettes, sliced
1 large head of broccoli, divided into small florets
150g mangetout, trimmed
150g baby corn, cut in half
50g unsalted cashew nuts

Each serving contains

Energy
1325kj
318kcal 16%
Fat
22g 32%
Saturates
15g 73%
Sugars
10g 11%
Salt
0.1g 2%

of the reference intake
Carbohydrate 15.2g Protein 11.2g Fibre 6.8g

Method

Pour the coconut milk into a wide pan, then stir in the green curry paste and bring to a simmer.
Add the courgette and simmer gently for 5 minutes.
Add the broccoli florets, mangetout and sliced baby sweetcorn and simmer gently for a further 5 minutes.
Serve with some boiled rice or rice noodles.

See more Thai recipes