ThaiStyleVegetableCurryThaiStyleVegetableCurry ThaiStyleVegetableCurry

Thai Style Vegetable Curry

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 15MINS

2 tbs oil

2 tbs Thai red curry paste

500ml (2 cups) Campbells Real Stock – Vegetable

270ml coconut milk

3 carrots, peeled cut into 3cm dice

3 medium potatoes, peeled and cut into 3 cm dice

2 cups cauliflower florets

100g green beans, top and tailed, cut in half

cup cashew nuts

STEP 1 Heat oil in a medium sized saucepan, over medium heat. Add the Thai red curry paste and cook, stirring for 1 minute or until its oily and fragrant.

STEP 2 Stir in the Campbells Real Stock and coconut cream, then add carrots, potatoes and cauliflower and cook for 15 minutes or until the vegetables are tender.

STEP 3 Add green beans and cook for a further 3 minutes. Garnish with cashew nuts and serve with steamed rice.