Thai Green Veg Curry with Courgetti

I’m writing up this recipe sitting looking out at the sea. We’ve been in Sri Lanka for five days now and have had a wonderful time exploring and eating lots of curry (although not as much as would have liked as I literally spent all day in bed yesterday with a bad belly).

This Thai green curry with courgetti is delicous, fast and lighter than serving it with rice or noodles. It can cooked in 10 minutes and is another one of my cheat options as you can use shop bought Thai green curry paste if you haven’t got time to make your own. I think that making your own paste tastes fresher and more flavoursome but sometimes you just don’t have all the spices around or have time so it’s worth keeping a good quality jar in the cupboard for emergencies.  

I also love to add in lots of veg and some extra greens like spinach and lots of coriander. You can serve in a bowl with the courgetti and topped with more corridander, slices of sping onion and crushed peanuts. Delicious.

Thai green veg curry


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  2 servings
  10 minutes preparation time
  10 minutes cook time


  • 3 tbsp Thai green paste
  • Thai paste ingredients; 1 stalk lemon grass, 1 tbsp corriander, 1 tbsp cumin, 2 tbsp tamari, 1/2 tsp sugar, 1-3 chillies, 4 cloves garlic, 1 thumb size piece ginger, 4 shallots, 1 cup fresh corriander, 1 tsp sea salt, handful fresh basil, 2 chopped kafir lime leaves, squeeze lime. – blitz until you get a paste
  • Or 3 tbsp shop bought Thai Green curry paste
  • 1 tbsp coconut oil
  • 1 knob ginger grated
  • 1 can organic reduced fat coconut milk
  • 1 cup sugar snaps cut lengthways
  • 1 cup baby corn cut lengthways
  • 1 cup mushrooms sliced
  • 2 cups spinach finely chopped
  • 1 large handful coriander chopped
  • 2 courgettes spiralised
  • 2 tbsp tamari
  • Toppings;
  • Sliced spring onion
  • Handheld coriander
  • Crushed peanuts


  1. Add the coconut oil and curry paste to your saucepan and fry for a couple of minutes until fragrant Add ginger and fry for a minute further.
  2. Add the coconut milk and veg to the saucepan and simmer for 2-3 minutes then add in the coriander, spinach and allow to wilt. Add the tamari.
  3. Delicious toppings; coriander, spring onions and crushed peanuts.
  4. Serve with courgetti – either raw added to the curry you can fry them in a little oil for a couple of minutes if you prefer.

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