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Super Green Thai Curry

super green curry

Modified a Recipe from Eating Well Magazine | Serves: 4 | Time: ~30 min.


1 #zucchini, cut lengthwise into 8 pieces

1 small crown of #broccoli, cut into florets

3 tbsp sesame oil, divided

1 tbsp lime juice

3 scallions, sliced, white and green parts separated

3 tbsp coconut aminos

2 tbsp #Thai green curry paste

1 tsp coconut sugar

1/4 tsp ground coriander

1 14 oz can of coconut milk

1 cup veggie broth (go homemade to reduce sodium)

8 oz rice noodles

1/4 cup #peanuts

Cilantro sprigs

super green curry


Start a pot of water to boil the noodles.

Position rack in upper third of oven. Preheat broiler to high. Lined a rimmed baking sheet with aluminum foil. Put a large pot of water on boil.

Toss zucchini and broccoli with 2 tbsp of oil and salt in a large bowl. Transfer to lined baking sheet. Pop it in the oven for 6 minutes, stirring once. Keep warm.

Whisk 1 tbsp oil, scallion whites, coconut aminos, curry paste, coconut sugar, and coriander in a large saucepan. Heat over medium heat until it starts to sizzle, about 2 minutes. Cook, stirring constantly, until very fragrant, about 1 min. Whisk in coconut milk, broth and lime juice. Cook, stirring occasionally, an additional 2 min.

Cook noodles in the boiling water according to the directions on the box. Drain and rinse well. Divide among 4 large soup bowls. Top with the curry, vegetables, green scallion pieces, peanuts and cilantro.

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