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Thai Green Curry with Jasmine Rice and Cashews

This super speedy vegetarian vegan Thai Green Curry is great for when you want a delicious, nutritious and colourful meal on the table fast. Serve it with fragrant jasmine rice and crunchy toasted cashew nuts.
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Servings: 4
Author: Choclette


  • 2 tbsp rapeseed oil
  • 2 banana shallots - peeled & sliced
  • 1 carrot - scrubbed , topped & tailed
  • 1 head calabrese / broccoli - washed
  • 1 courgette - washed , topped and tailed
  • 1 clove garlic - finely chopped
  • 8 Kaffir lime leaves (mine came from Absolute Spice)
  • 400 g tin coconut milk
  • 1 heaped tsp thai green curry paste (make sure it's vegetarian)
  • 1 tsp tamari
  • 2 x Veetee Thai Jasmine Rice pack
  • 50 g cashew nuts


  • Prepare all the veg first, so it's ready to go. Julienne the carrots fairly thickly or slice thinly. Peel the calebrese stem and chop into sticks. Divide the rest into florets. Half the courgette lengthways then slice fairly thickly.
  • Heat the oil in a large pan or wok over moderate high heat.
  • Stir fry the shallots for a minute.
  • Add the carrots to the pan and stir fry for a couple of minutes.
  • Add the calebrese stem slices to the pan and stir fry for a minute, followed by the florets.
  • Add the courgette slices and stir-fry for another minute.
  • Add the coconut milk, garlic, curry paste, lime leaves and tamari. Bring to a boil. Cover and simmer for about 5 minutes when the veg should be tender, but still have a bit of bite to it.
  • While the curry is cooking, dry fry the cashew nuts in a pan over medium heat, stirring occasionally, until golden.
  • Heat the rice according to the pack's instructions (2 mins in a microwave, or slightly more on a stove top).
  • Serve the curry over the rice and scatter the cashews on top.


Best to have all the veg prepared beforehand.
To serve two, halve the quantity, or do as we do and keep half in the fridge for the following night.