Toast the cashew nuts: Heat a large frying pan over a medium heat for 1 minute. Add the cashew nuts and toast, stirring frequently, for 2-3 minutesor until the nuts are golden brown. Tip on to a plate and set aside.
Cook the vegetables: Add the oil to the pan and cook the onion for 2 minutes or until beginning to soften. Turn up the heat a little and add the mushrooms. Continue cooking for 2-3 minutes, stirring constantly, then add the mange-touts, baby corn and green pepper. Cook for a further 2 minutes, stirring.
Finish the dish: Stir in the Thai paste and 3 tbsp coconut milk. Cook, stirring, for 1 minute. Stir in the remaining coconut milk and the bean sprouts. Simmer, stirring occasionally, for 2 minutes or until all the vegetables are tender and the coconut milk has reduced a little. Stir in half the cashew nuts, then pile onto warmed plates and scatter over the remaining nuts.
For Thai green curry paste, use red curry paste, which is much spicier and richer and goes well with more robust vegetables. Add 1 tbsp in this dish. Cut 350g sweet potatoes into small cubes and stir-fry with the mushrooms at step 2. For the sweet peas, corn and green pepper, add 150g broccoli florets and cook for 2 minutes at step 2. After adding the coconut milk at step 3, simmer for 4 minutes before adding the bean sprouts.
The heat in the green curry paste is tempered with creamy coconut milk in this recipe, but if you like mildly spiced dishes, you can reduce the curry paste a little.