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Thai green vegetable curry recipe

Thai green vegetable curry recipe

110 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


  • 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

  • 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


  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

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