1 Tbsp olive oil

1 onion, sliced

80g / 5 Tbsp Thai green curry paste

2 Tbsp fresh ginger, grated

400ml coconut milk

250ml vegetable stock

100g green beans, trimmed and halved

100g baby corn, sliced

100g red bell pepper, sliced

100g sugar snap peas, sliced

200g Denny White Button Mushrooms, sliced

2 Tbsp soy sauce

1 Tbsp lime juice

50g mung bean sprouts



Lime wedges


-Heat olive oil in a large pot or buffet casserole. Add the onion and cook until slightly softened. Add the curry paste and ginger. Cook until fragrant.

-Pour in the coconut milk and vegetable stock. Bring to a simmer.

-Add the green beans, baby corn, bell pepper, snap peas and Denny mushrooms. Simmer until the veggies are just tender but retain some bite.

-Season with soy sauce and lime juice. Taste to adjust seasoning.

-Serve over a bed of white rice with a scattering of fresh basil and a fresh squeeze of lime juice.

Prep time: 15 minutes

Cook time: 15 minutes

Serves 4-6

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