• Rose

Quick green curry

Serves 2 hungry veggie eaters

I like to always have a curry paste in the fridge to be able to through together a quick dinner. This was so simple and so so tasty. If using pumpkin or potato I tend to cook it all together much longer but as these zucchini and beans were so tender I wanted to celebrate the fresh crunch.

1 cup grains

1 bunch green beans ~250gms

3-4 medium zucchini

½ onion

2 Tbsp green curry paste

4 Tbsp water

½ can coconut cream

To Serve


chili flakes

chopped almonds

Prepare your grains. I like to mix ½ brown rice, 1/4c quinoa & ¼ buckwheat & 2 cups water.

Slice the onion, zucchini and beans into bite size pieces. Place a pot on medium heat and add a splash of oil. Add the onion, stir well and allow to soften. Season with salt & pepper, then add the zucchini and green curry paste and water. Use a wooden spoon to mix it all around. Cook for 4-5 minutes until the zucchini start to soften. Add the green beans and coconut cream and bring to the simmer. I like the veggies to still have a bit of crunch so once it starts to simmer turn off the heat and cover for 2-3minutes until the beans are just tender.

Serve over grains, tops with coriander and chilli flakes.



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