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Thai- style vegetable curry

Serves: 4 people
Prep time:

Skill Level:Quick & Easy


  • 2 tbs oil
  • 2 tbs Thai red curry paste
  • 500ml (2 cups) Campbell’s Real Stock - Vegetable
  • 270ml coconut milk
  • 3 carrots, peeled cut into 3cm dice
  • 3 medium potatoes, peeled and cut into 3 cm dice
  • 2 ½ cups cauliflower florets
  • 100g green beans, top and tailed, cut in half
  • ½ cup cashew nuts


  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.
  2. Stir in the Campbell’s Real Stock and coconut cream, then add carrots, potatoes and cauliflower and cook for 15 minutes or until the vegetables are tender.
  3. Add green beans and cook for a further 3 minutes. Garnish with cashew nuts and serve with steamed rice.