Photo of Creamy Thai vegetable curry by WW

Creamy Thai vegetable curry

4 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
A simple-to-make, light curry featuring all the favourite flavours of Thai cuisine.


Calorie controlled cooking spray

4 spray(s)


3 medium, roughly chopped

Butternut Squash

350 g, peeled and cubed

Curry paste

2 tablespoons, red or green Thai curry paste

Reduced Fat Coconut Milk, Canned (7.7% Fat)

200 ml

Vegetable stock cube(s)

1 cube(s), 400ml stock

Green Beans

100 g, halved


75 g, cut into chunks

Cherry Tomatoes

150 g, halved


1 medium, quartered

Coriander, fresh

1 teaspoons, chopped


  1. Mist a lidded pan with the cooking spray and cook the shallots for 2-3 minutes until softened. Add the butternut squash and the Thai curry paste. Season to taste and cook for 1 minute, stirring.
  2. Pour the coconut milk and the stock into the pan, bring to the boil and then simmer, covered, for 10 minutes.
  3. Stir the beans into the curry and cook, uncovered, for 7 minutes, or until the squash and beans are tender. Add the pineapple and tomatoes to the curry and heat through for 1-2 minutes.
  4. Ladle the curry into warmed bowls to serve, with a lime wedge to squeeze into the curry, and top with a scattering of fresh coriander.


Save time by buying ready prepared squash – this is also a great way to avoid waste by buying only what you need.