Skip to content
Thai green vegetable curry recipe

Thai green vegetable curry recipe

103 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
  • 223 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

    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.
  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.

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