Thai green vegetable curry

Thai green vegetable curry recipe

63 ratings

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

Ingredients

  • 1 large tin (400ml) of reduced-fat coconut milk
  • 2tbsp 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

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.

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