Skip to content
Thai green vegetable curry recipe

Thai green vegetable curry recipe

89 ratings

See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 223 calories / serving

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 mangetouts or snow peas, trimmed
  • 150g baby sweetcorn, cut in half
  • 50g unsalted cashew nuts
If you don't have courgettes, try using aubergine

Each serving contains

  • Energy

    930kj
    223kcal
    11%
  • Fat

    15g 22%
  • Saturates

    8g 40%
  • Sugars

    7g 7%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 10g Protein 10.5g Fibre 5.9g

Method

  1. Pour the coconut milk into a wide pan, then stir in the green curry paste and bring to a simmer. Add the courgettes and simmer gently for 5 minutes. Add the broccoli florets, mange touts and sliced baby sweet corn and simmer gently for a further 5 minutes.
  2. Serve with some boiled rice or rice noodles.

See more Thai recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus