Thai Green Vegetable Curry with Cashew Nuts recipe

This simple Thai green vegetable curry is a wonderful way to pep up plain baby vegetables. Serve it over fragrant rice or noodles. Feel free to omit vegetables from this recipe and use whatever you have to hand in the fridge.


  • 125g mushrooms
  • 125g baby sweetcorn
  • 125g mange-tout
  • 1 green pepper
  • 1 onion
  • 100g bean sprouts
  • 400ml coconut milk
  • 1 tbsp. Thai green curry paste
  • 100g cashew nuts
  • 1 tbsp. oil


  1. Thinly slice the mushrooms and the onion. Halve the pepper and remove the seeds and pith then thinly slice.

  2. Heat the oil over a medium heat and add the onion. Cook until starting to soften, then add the mushrooms. Cook for another 3 minutes, then add the mange-tout, baby sweetcorn and pepper.

  3. In another pan, add the cashew nuts and toast over a low heat until browned and fragrant. This will take around 2-3 minutes. Remove from the heat and set to one side.

  4. When the vegetables have been cooking together for 2-3 minutes, add the curry paste. Cook for one minute, then add the coconut milk and bean sprouts. Simmer for 2-3 minutes.

  5. To serve, sprinkle the cashew nuts over the top.

If you want to make this a little healthier, use half-fat coconut milk. This recipe serves two as a main course and four as a side dish.

Author: Laura Young.

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125gabout 4 oz (4.409125 oz based on 0.035273 ounces in a gram)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)


Published: January 9, 2012