Thai Vegetables with Coconut and Cashew Nuts

    30 min

    Thai green curry paste, made from fresh green chillies and herbs, adds a delicate flavour to this lively multi-textured vegetable dish. Serve with Thai fragrant rice or noodles for a swift light meal. Delicious!

    12 people made this

    Serves: 4 

    • 75g cashew nuts
    • 2 tbsp sunflower oil
    • 1 onion, finely chopped
    • 100g button mushrooms, sliced
    • 125g mange-touts
    • 125g baby corn, halved lengthways
    • 1 green pepper, halved and sliced
    • 3 tsp Thai green curry paste
    • 400ml half-fat coconut milk
    • 100g bean sprouts

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Toast the cashew nuts: Heat a large frying pan over a medium heat for 1 minute. Add the cashew nuts and toast, stirring frequently, for 2-3 minutesor until the nuts are golden brown. Tip on to a plate and set aside.
    2. Cook the vegetables: Add the oil to the pan and cook the onion for 2 minutes or until beginning to soften. Turn up the heat a little and add the mushrooms. Continue cooking for 2-3 minutes, stirring constantly, then add the mange-touts, baby corn and green pepper. Cook for a further 2 minutes, stirring.
    3. Finish the dish: Stir in the Thai paste and 3 tbsp coconut milk. Cook, stirring, for 1 minute. Stir in the remaining coconut milk and the bean sprouts. Simmer, stirring occasionally, for 2 minutes or until all the vegetables are tender and the coconut milk has reduced a little. Stir in half the cashew nuts, then pile onto warmed plates and scatter over the remaining nuts.


    For Thai green curry paste, use red curry paste, which is much spicier and richer and goes well with more robust vegetables. Add 1 tbsp in this dish. Cut 350g sweet potatoes or parsnips into small cubes and stir-fry with the mushrooms at step 2. For the mange-touts, corn and green pepper, add 150g broccoli florets and cook for 2 minutes at step 2. After adding the coconut milk at step 3, simmer for 4 minutes before adding the bean sprouts.

    Cooking tip

    The heat in the green curry paste is tempered with creamy coconut milk in this recipe, but if you like mildly spiced dishes, you can reduce the curry paste a little.

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    Reviews in English (2)


    Nice and easy recipe. Tweaked by using shiitake mushrooms and also by using a lot more paste than stated above as we like it nice n spicy.  -  15 Oct 2015


    This recipe was everything I hoped it would be. Crisp vegetables in a tasty sauce with a bite to it. I used full-fat coconut milk which perhaps did make the sauce a bit heavier than you would normally expect from Thai food. I would try and use the half-fat next time.  -  31 Oct 2013