This is a bit of a lighter take on Thai green curry – spiralized zucchini noodles stand in where steamed rice or rice noodles would usually be. It's fresh, flavorful (thanks to the homemade Thai green curry paste you're about to learn how to make!), and full of different exciting textures.

Thai Green Vegetable Curry With Zoodles [Vegan]



For the Thai Green Curry Paste:

  • 1 stalk lemongrass
  • 1 tablespoon dried coriander
  • 1 tablespoon cumin
  • 2 tablespoons tamari
  • 1/2 teaspoon sugar
  • 1-3 chili peppers
  • 4 cloves garlic
  • 1 thumb-size piece ginger
  • 4 shallots
  • 1 cup fresh cilantro
  • 1 teaspoon sea salt
  • A handful of fresh basil
  • 2 kafir lime leaves, chopped
  • Squeeze of lime

For the Curry:

  • 3 tablespoons Thai green curry paste, homemade or store-bought
  • 1 tablespoon coconut oil
  • 1 knob ginger, grated
  • 1 13.5-ounce can organic reduced-fat coconut milk
  • 1 cup sugar snap peas, cut lengthways
  • 1 cup baby corn, cut lengthways
  • 1 cup mushrooms, sliced
  • 2 cups spinach, finely chopped
  • 1 large handful cilantro, chopped
  • 2 zucchinis, spiralized
  • 2 tablespoons tamari

For the Toppings:

  • Sliced spring onion
  • A handful of cilantro
  • Crushed peanuts


To Make the Curry Paste

  1. Pulse all ingredients together in a food processor until combined.

To Make the Curry:

  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 vegetables to the saucepan and simmer for 2-3 minutes. Then add in the cilantro and spinach and allow to wilt. Add the tamari.
  3. Add your toppings: cilantro, spring onions, and crushed peanuts.
  4. Serve with ; zoodleseither added to the curry raw or you can fry them in a bit of oil for a couple of minutes if you prefer.