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Thai green vegetable curry recipe

Thai green vegetable curry recipe

119 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

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

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