Green bean, cashew nut and tofu Thai curry

Posted On January 16, 2020 By Kathryn

This super quick Thai curry is bursting with fresh and vibrant flavours and is visually stunning. I like to place it in the middle of the table, just as you see it in the picture, and let everyone help themselves.


Photography Catherine Frawley 

Recipe written for Vegetarian Living Magazine 

Print Pin It


50g cashew nuts

1 tbsp groundnut oil

1 small onion, finely sliced

1 portion of curry paste (below)

2 400ml cans of coconut milk

400g green beans

250g firm tofu

coriander, roughly chopped, to garnish

1 tbsp black sesame seeds, to garnish (optional)

Curry paste


8 dried mild red chillies, soaked for 10 minutes in hot water and drained

1 tsp white peppercorns

4 cloves of garlic, peeled

20g coriander

3 sticks of lemongrass, roughly chopped

2 small shallots

25g ginger

3-4 kaffir lime leaves

zest and juice of 1 lime

1 1/2 tsp salt

50 ml water

To Serve


Wholegrain rice

Lime wedges


  1. Place all of the paste ingredients in a small hand held food processor and blitz until you have a pretty smooth paste. Add a little more water if necessary.
  2. Toast the cashew nuts in a dry frying pan, until golden brown. When ready, set aside. In the same pan, fry the onions in the groundnut oil until soft, but not brown. Add the curry paste, and fry for a couple of minutes. Pour in the coconut milk, bring to a very gentle boil and simmer for a couple of minutes. Add the green beans and cook for about three minutes, followed by the tofu and cashew nuts. When hot throughout, taste for seasoning and garnish with coriander and sesame seeds. Serve with steamed wholegrain rice and fresh lime wedges.