Super Green Thai Curry with Seasonal Vegetables & Coconut

Fri, 5 June 2026

Serves 2

Ingredients

· tender-stem broccoli, (about 200g)

· ½ small cauliflower, cut into florets (about 200g)

· 1 medium courgette, sliced

· 150g baby spinach

· Handful sweetcorn

· Handfuls Peas

· 200ml coconut milk

· vegetable stock pot cube

· 1 garlic clove, finely chopped

· 1/2 tbsp Thai green curry paste

· ½ tsp freshly grated ginger

· 1½ tsp soy sauce

· 1 tbsp honey

· 1 tbsp vegetable oil

· Small handful of fresh coriander, roughly chopped

Method

1. Heat the vegetable oil in a saucepan over a medium heat. Add the Thai green curry paste and cook for 1–2 minutes until fragrant.

2. Stir in the garlic and ginger and cook for a further minute.

3. Pour in the coconut milk and vegetable stock. Add the soy sauce and honey, stirring well to combine.

4. Add the baby spinach and cook until wilted. Using a hand blender, blend the sauce until smooth and vibrant green.

5. Add the broccoli, cauliflower, courgette and sweetcorn. Stir well to coat the vegetables in the curry sauce.

6. Bring to a gentle simmer and cook for 15–20 minutes, until the vegetables are tender while still retaining a little bite.

7. Finish with freshly chopped coriander.

To Serve

Serve with steamed jasmine rice or rice noodles for a vibrant, nourishing meal packed with seasonal greens and fragrant Thai flavours