Vegan Thai green curry in a bowl

Vegan Thai green curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 容易
  • 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
Highlight Nutrient Unit
low in kcal 436
fat 17g
saturates 7g
carbs 57g
sugars 5g
fibre 3g
protein 13g
salt 0.1g


  • 200gbaby potatoes,halved
  • 100ggreen beans,trimmed and halved
  • 1 tbsprapeseed oil
  • 1garlic clove,finely sliced
  • 1 tbspThai green curry paste(检查拉贝河l to make sure it’s vegetarian/ vegan)
  • 400g canlight coconut milk
  • 1lime,zest pared in thick strips
  • 80gsugar snap peas,halved lengthways
  • 150gcherry tomatoes,halved
  • 100gfirm tofu,chopped into small cubes
  • small bunchcoriander,chopped
  • 200gjasmine rice,cooked following pack instructions


  • 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 awokor 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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