Serves: 1

Thai Green Vegetable Curry

FG 8 | CC 11

Calories: 286 kcal
Thai vegetable curry


  • 1. Boil the rice according to instructions on the pack, or by your usual method.
  • 2. Set aside and keep warm.
  • 3.Lightly coat a medium saucepan with oil and heat.
  • 4. Add the onion and cook gently until softened.
  • 5. Add the garlic and curry paste and stir 1 minute.
  • 6. Add the vegetable stock and bring to the boil.
  • 7. Add the courgettes, beans and peas, bring to a simmer and cook 5 minutes.
  • 8. Stir in the desiccated coconut, milk and soy sauce.
  • 9. Cook gently about 5 minutes or until vegetables are crisp, stirring frequently.
  • 10. Stir in the coriander or basil and serve the vegetable curry together with the rice.