Freezer Thai Green Vegetable Curry
A fragrant green curry with butternut squash, green beans and coconut milk that freezes in handy portions.
- Time45 min
- LevelEasy
- Costabout £0.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Fry the curry paste for 2 minutes until it smells strong and fragrant.
2 min - 2
Pour in the coconut milk and water and stir well. Bring to a gentle simmer.
- 3
Add the squash and aubergine. Cook for 15 minutes until the squash is nearly tender.
15 min - 4
Add the green beans and cook for 5 minutes, then the pak choi for 2 minutes.
7 min - 5
Take off the heat and stir in the lime juice and coriander. Taste and add more lime if needed.
- 6
Cool fully and freeze in tubs for up to 3 months. Thaw overnight and heat gently until steaming. Serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.