By Adam Stansbury

This one-pot Thai curry is big on flavour but low on effort, made in only 3 steps. It's a great way to use up any leftover veggies, just throw in whatever you have hanging around for an easy weeknight dinner.

Ingredients (serves 2)

  • 200ml of water
  • 1 vegetable stock cube
  • ½ finely chopped nori sheet or dried sea vegetable (optional)
  • 200g coconut cream (from the top of a tin of coconut milk)
  • 150g broccoli
  • 150g edamame beans (substitute with green beans, runner beans or frozen peas)
  • 30g chopped cashew nuts
  • 60g Thai green curry paste
  • 4 baby corn sliced in half
  • 4 spring onions
  • 1 sweet pointed red pepper chopped
  • 1 handful of chopped coriander
  • 1 thumb sized piece of ginger finely sliced into matchsticks
  • 1 clove garlic chopped
  • 1 tablespoon of avocado or coconut oil
  • 1 tablespoon sesame oil


  1. Pour 200 millilitres of boiling water into a measuring jug with the stock cube and the finely chopped nori sheet, and put to one side.
  2. Heat up a pan over a medium heat with the avocado or coconut oil and add the curry paste and ginger for a few seconds to let the aromas release, then add the garlic, spring onions, baby corn, broccoli, sweet red pepper and sauté for a minute.
  3. Add the vegetable stock, coconut cream, chopped coriander, half the lime juice and simmer for 5-10 minutes. Then add the edamame beans to the curry and heat for a couple of minutes until cooked.

To serve

Serve the curry with rice topped with sesame oil, the chopped cashews, a few coriander leaves and a squeeze of lime.