Thai Curry Recipe - Suitable for Vegans


  • 140g Thai green curry paste
  • 1 reduced salt vegetable stock cube
  • 400ml reduced fat coconut milk
  • 160g tender stem broccoli, halved if long
  • 160g fine green beans, halved
  • 160g baby corn 160g sugar snap peas
  • 160g frozen peas
  • 500g microwaveable wholegrain rice
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, seeded and finely chopped


Calories columnFat columnSaturates columnSugars columnSalt column
403 per serving
20% %GDA
17g per serving
24% %GDA
8g per serving
40% %GDA
8g per serving
9% %GDA
1.30g per serving
22% %GDA


  1. Set the kettle to boil.

  2. Heat a sauté pan or saucepan until medium hot. Add the curry paste and fry for 1 minute until just coloured, then add the coconut milk. Fill the can with 400ml of boiling water and add to the pan with the stock cube and bring to the boil.

  3. Add the broccoli and green beans and simmer for 2 minutes then add the baby corn and sugar snap peas and simmer for another 2 minutes.

  4. Stir in the frozen peas and return to the boil, then remove from the heat.

  5. Meanwhile, heat the rice according to packet instructions.

  6. Divide the curry and rice between serving bowls. Top with the mint and coriander and chilli.