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Nush Thai Green Curry

Thai green veggie curry

An easy to make, colourful, fresh and tasty curry from Nush.

Nush Thai Green Curry


1 white onion (diced)

2 garlic cloves (crushed)

1 tsp of fresh ginger (grated)

1/2 courgette (thinly sliced and halved)

70g baby sweetcorn (sliced)

70g mangetout

1 orange pepper (thinly sliced)

70 g tenderstem broccoli

3.5 tbsp of Thai green paste

1/2 tsp salt

200 ml coconut milk

50 g Nush cream cheese

250 g cooked coconut rice

Fresh coriander

Lime wedges

Chilli flakes (optional)



Begin by heating a large saucepan on a medium heat. Add a drizzle of oil along with the diced onion, garlic and ginger.


Cook for 5 minutes before adding the courgette, sweetcorn, mangetout, pepper and broccoli.


After a few minutes add the green paste and combine before adding the coconut milk and salt. Let simmer for 10 minutes or so stirring frequently, before stirring through the Nush cream cheese. Let cook for a few minutes longer until the cream cheese has melted and combined.


Serve with coconut rice and garnish with fresh coriander, a squeeze of lime and some chilli flakes should you wish. Enjoy!


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Jewish Vegetarian Society
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