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Thai Style fresh Vegetable Curry

Kcal

500

Fat

15g

Carbs

25g

Protein

8g

Useful Information

Preparation Time –

5 mins

Cooking Time –

10 min

Difficulty –

Easy

Portions –

2

Ingredients

  • 1 bunch of green asparagus
  • 3 spring onions
  • 1 head Pak Choi
  • 1 medium onion
  • 1 red pepper
  • 1 green pepper
  • 1 sprig lemon grass
  • 1 handful of cashews

For the curry sauce:

  • 1 Tbsp sesame oil
  • 2 Tbsp green Thai
    curry paste
  • 1 tin coconut milk
  • juice of half a lime
  • and a cup of good
    quality veg stock.

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    I love this Thai style curry teaming with brightly coloured vegetables. Did you know that bright colours in vegetables are basically highly nutritious phytochemicals that support your health? Play around with the vegetables you use to add variety. This curry also lends itself to using stir fry beef, prawns or chicken if you don’t want to use nuts.

    Thai Style fresh Vegetable Curry

    Method

    • Wash and cut all vegetables into bite size chunks.
    • Heat a dash of olive oil in a hot Wok, add the onions and peppers and sweat until they start to soften at the edges.
    • Next, add all other vegetables and heat through. Add the cashews.
    • Next, add the curry paste and stir it in well, ensuring it also cooks a little.
    • Add the coconut milk and only enough of the vegetable stock to achieve your preferred consistency.
    • Season to taste with salt, pepper and lime juice.
    • Add coriander leaves to serve.

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