It’s so easy to make big batches of this flavoursome green Thai curry. A mix of spices and softer coconut undertones it is perfect for healthy mid-week dinners and lunches. 

Serves 4.


For the curry paste:

2 garlic cloves 

1 small piece of ginger 

1 green chilli 

2 sticks of lemongrass 

2 limes 

1 tsp miso paste 

Small handful of coriander 

For the curry:

2 tbsp rapeseed oil 

1 aubergine 

2 red onions 

50g green beans 

50g mangetout 

100g tender stem broccoli 

1 red pepper 

1 yellow pepper

400g coconut milk 

4 tbsp light soy sauce 

1 handful of roasted cashew or peanuts 


Place all of the peeled and chopped paste ingredients into a pestle and mortar and blend together until smooth. 

Place the paste into a non-stick wok with two table spoons of vegetable oil on a medium heat and cook for 2-3 minutes to develop the flavours. 

Chop all of the vegetables. Chop into similar sizes as this will help to ensure they all cook at the same time.  

Add the vegetables into the wok with the paste and continue to cook for 5 minutes. 

Pour in the coconut milk and light soy sauce and stir together. 

Bring the curry to the boil and simmer for a couple of minutes, then taste and check for seasoning.

Finish with the roasted nuts and a final sprinkle of fresh coriander.