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Vegan Thai green curry in a bowl

Vegan Thai green curry

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Rating: 4 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Get your kids helping out in the kitchen with this child-friendly vegan Thai green curry. With tofu and lots of veggies, it's full of flavour

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal436
fat17g
saturates7g
carbs57g
sugars5g
fibre3g
protein13g
salt0.1g
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Ingredients

Method

  • STEP 1

    Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.

  • STEP 2

    Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.

  • STEP 3

    Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.

  • STEP 4

    Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.

Goes well with

Recipe from Good Food magazine, April 2019

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Overall rating

Rating: 4 out of 5.14 ratings

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