Thai Coconut Red Veg & Beans Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tThis is definitely a recipe for a vegetarian. Nadia would need a chicken leg with it. And that’s the beauty of it: it’s the perfect dish for a mixed family of veggies and meat-eaters. Have it ready for when you get home and, if you want to throw a bit of animal on the plate, feel free.

  • Yield: 4 Servings


  • 3 tbsp Thai red curry paste
  • 7½ fl oz (225 ml) full-fat coconut milk
  • 6 tbsp smooth or crunchy peanut butter
  • 1 tbsp soy sauce
  • ½ tsp sugar
  • 14 fl oz (400 ml) vegetable or chicken stock
  • 6 spring onions, chopped
  • 1 red pepper, deseeded and sliced
  • 2 courgettes, sliced
  • 400 g can butter beans or chickpeas, drained and rinsed
How to Make It
  1. Put the red curry paste, coconut milk, peanut butter, soy sauce, sugar, and stock into a slow cooker and stir it together.
  2. Now add the spring onions, pepper, and courgettes, and put the butter beans or chickpeas on top.
  3. Cook on the low setting for 6 hours.
  4. Serve with jasmine Perfect Rice and your fave green veg.

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