Meal Planner

Happy thai green curry


This gluten free green curry doesn't take long to prepare and will be enjoyed by the whole family. 

Preparation time: 10 minutes

Cooking time: 20 minutes


Serves: 2 people

For the Curry
  • 1 head Broccoli
    cut into bite-sized florets
  • 1 tin Coconut Milk
  • 1 - Red Pepper
    finely chopped
  • 1 - SuperValu Courgette
    finely chopped
  • 2 tbsp SuperValu Oil
  • 3 - SuperValu Scallions
    finely chopped
  • 100 g SuperValu Sugar Snap Peas
For the Curry Paste
  • 3 cloves Garlic
    roughly chopped
  • 1 tbsp Ground Coriander
  • 1 tbsp Honey
  • 2 - Lime
    juice only
  • 4 tbsp Soy Sauce
    or tamari
  • 2 - SuperValu Chillies
    use 1-2 green peppers, deseeded
  • 1 bunch SuperValu Fresh Basil
    stems only
  • 1 bunch SuperValu Fresh Coriander
    stems only
  • 1 stick SuperValu Fresh Ginger
    (thumb sized) grated or chopped
To Serve
  • 100 g SuperValu Bean Sprouts
  • 100 g SuperValu Goodness Cashew Nuts
  • 3 - SuperValu Scallions
    sliced at an angle
To Serve
  • 1 bunch SuperValu Fresh Basil
  • 1 bunch SuperValu Fresh Coriander


  1. Put all the curry paste ingredients in a blender and blitz to a paste. You may need to add a bit of the watery liquid from the tin of coconut milk to make it blend.
  2. Heat the oil in a large pan set over a medium heat, then add all the vegetables and fry for 5 minutes. Add the curry paste and cook for 2 minutes, stirring regularly. Add the coconut milk and cook for a further 5 minutes.
  3. To plate up, top with the scallions, beansprouts, a few torn coriander and basil leaves and some crushed cashew nuts.

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