Courgette Thai Green Curry Sauce

Courgettes (aka zucchini) are a great vehicle for flavour and add a beautiful green colour to this Thai-inspired green curry sauce. It couldn’t be simpler to make: create a paste, fry it off, add the courgettes and blend with coconut milk until silky smooth.

You can then add your favourite fresh veggies or protein of choice. Serve with rice and some crispy fried onions, crushed peanuts and fresh coriander and Thai basil.

Disclaimer: I don’t cook from recipes or measure ingredients so all the details below are approximate and can be adjusted to your taste and available ingredients.

For the Thai Green Curry Paste

• 4 garlic cloves
• 2 small onions or shallots
• 2-4 hot green chillies (to taste)
• 1 red chilli
• A chunk of fresh ginger root
• Fish sauce
• Coriander stalks
• Kaffir lime leaves
• Lime juice

Add all the paste ingredients to a mini chopper or – if you’re feeling adventurous – a pestle and mortar. Blend everything until you have a coarse paste. Inhale and smell the goodness.

This makes about 200g of paste which is enough to make a curry for 2-4 people, depending on how hot you like it.

For the Courgette Curry Sauce

• Thai Green Curry paste
• Courgettes, roughly chopped
• Coconut milk
• A blender or food processor
• Sugar, salt, lime juice and fish sauce to taste

How to Make It

Heat a drizzle of vegetable oil in a large pan, dutch oven or wok.

Add the paste and fry until fragrant.

Add the courgettes with a pinch of salt and cook until they start to colour. Cover and simmer until soft. Once cooked, season to taste.

Add the cooked courgettes to a blender with coconut milk and blend until smooth.

Your curry sauce is ready for whatever you want to add to it.

Use immediately or chill in the fridge or freezer.

Enjoy!