Thai Green Vegetable Curry

Prep/Cook: 10/15 min     £2.30     Difficulty: ◉◉     Serves: 4


  • 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


  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. 
  2. Add the broccoli florets, mange touts and sliced baby sweet corn and simmer gently for a further 5 minutes.
  3. Serve with some boiled rice or rice noodles.

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