Green curry bean stir-fry

Ready in under 20 minutes, this fragrant curry is the perfect quick but wholesome midweek meal.

  • 10 mins preparation
  • 7 mins cooking
  • Serves 4
  • Print


Green curry bean stir-fry
  • 1 tablespoon peanut oil
  • 2 tablespoon green curry paste
  • 200 gram baby green beans, trimmed
  • 4 green onions, thinly sliced
  • 375 gram packet fresh stir-fry vegetables
  • 150 gram packet fried tofu puffs
  • 270 millilitre can coconut milk
  • 1/2 cup thai basil leaves, plus extra to garnish
  • 1 tablespoon fish sauce
  • 1 long red chilli, thinly sliced
  • steamed rice, to serve


Green curry bean stir-fry
  • 1
    In a wok or large frying pan, heat oil on high. Stir-fry curry paste for 30 seconds until fragrant.
  • 2
    Add beans and half onion and stir-fry for 1-2 minutes. Add vegetable mix, tofu puffs and coconut milk. Simmer, stirring, for 3-4 minutes until vegetables are just tender.
  • 3
    Stir basil leaves and fish sauce through. Serve on a bed of steamed rice scattered with chilli and remaining green onion.


Purchase tofu puffs from Asian stores or use sliced firm tofu instead.

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