Easy Coconut Green Curry with Zucchini Noodles

Easy Coconut Green Curry with Zucchini Noodles

By the time this post goes live, it will be Sunday and I’ll be enjoying the final last moments of my bachelorette party in Miami!

Hopefully I’m somewhere by the hotel pool or at the beach, enjoying a mimosa or my final cocktail before heading back to New York.

I know when I get back, I’ll be making this zucchini noodle green curry to help detox my body, after a weekend of well-deserved festivities.

Easy Coconut Green Curry with Zucchini Noodles

I am so excited to go to Miami, as I write this, it’s Thursday and I leave tomorrow at 7am with my sister to join my mother and my other 5 bridesmaids in Miami.

Yes, I’m bringing my mother on my bachelorette trip. I actually didn’t invite her at first, because I didn’t think to – I thought she wouldn’t want to come. Turns out, she wanted to!

Easy Coconut Green Curry with Zucchini Noodles

My mother’s my best friend, she knows all my secrets and I tell her everything – so there’s nothing I could possibly do around her that would shock her. How many daughters can say that? I love having that close relationship with my mom, it makes life so much easier.

As I was planning what recipe to post for Sunday, I was also thinking “what do I want to come home to and make?” and I wanted something that tasted indulgent, but was healthy and packed with vegetables.

Easy Coconut Green Curry with Zucchini Noodles

Enter: coconut curry.

I think a great coconut curry can solve a lot of life’s problems. It instantly brings a smile to your face and a contentment in your belly! I had my first curry when I studied abroad in London and I’ve always had a sweet spot for it – BUT, it’s usually time consuming and tricky to cook it exactly right.

This recipe is the exact opposite – it uses basic ingredients, it’s quick, it’s one pot and it’s totally versatile. I made this curry very basic and vegan, because I wanted a recipe I could go back to (and you could go back to) as a “base” to add ingredients, based on my preferences.

Easy Coconut Green Curry with Zucchini Noodles

For example, I’d love to try this with chicken, shrimp and tofu. Those are all next on my list.

Now, back to that poolside cocktail (this is the Ali on Sunday talking, of course.)

What’s your favorite type of curry?

Nutritional Information & Recipe


5.0 from 2 reviews
Easy Coconut Green Curry with Zucchini Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 tablespoon coconut oil or extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 4 scallions, diced (white parts only – reserve the green parts for garnish)
  • 1 tablespoon Thai green curry paste
  • 1 13.5-ounce canned coconut milk
  • 2 medium zucchinis, Blade C/D, noodles trimmed
  • 4oz of snap peas
  • handful of thai basil leaves or cilantro
  1. Heat the oil in a large pot over medium-high heat, and once oil heats, add the garlic, ginger and scallions. Cook for 30 seconds or until fragrant and then add in the curry paste (be careful – the paste will fry, which is good, but can get on your clothes.)
  2. Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet for about 2 minutes.
  3. Add the rest of the coconut milk and then the zucchini noodles and snap peas. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the zucchini noodles are softened.
  4. Portion into bowls and garnish with scallions, cilantro or thai basil and serve.


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  1. This looks SO good!!

  2. Is there any way to make this less caloric? Something to do with the coconut milk? Replace some milk with broth? I don’t usually cook with coconut so not sure how to edit this recipe for myself.

  3. How would this be with light coconut milk???? Seems as that is where all of the calories are coming from!!!! Looks yummy

  4. This looks wonderful – I love green curry. I’m thinking, based on the nutrition info, that you used full fat coconut milk. I would probably choose to use lite coconut milk so I could add some form of protein and still stay within my preferred calorie limits for the meal.

  5. I’ve been hoping you’d post more recipes with coconut milk. It’s how I get the majority of my healthy fat. I have shrimp that I bought off the boat yesterday, so guess what’s going in mine tonight?! Thank you, Ali!

  6. So happy to find this recipe!!! Will try tomorrow when kids and hubby at ball!

  7. This dish looks and sounds amazing. My kids will love it. I just happen to be on a trip in Miami too! Did you happen to eat at Poseidon Saturday night? I saw a bachelorette group there…

  8. I did try this with Thai style fried tofu… I was out of green curry so I had to substitute yellow curry and it was still excellent…..

  9. Made this the other day and was fantastic. Substituted coconut aminos for soy sauce. Had some left over and it was even better the next day due to the zoodles absorbing the sauce.

  10. Made this with chicken and was very pleased at how fast it came together. I thought it wouldn’t be soupy enough but after the zucchini softened it was perfect. We make Thai curries often, and my 8 year old rice-lover even preferred it this way! Well done! :-)

  11. Hi,
    I’m having a difficult time navigating your site in regard to saving recipes. Where do the recipes show up? I click to save, I sign in, the same window comes up, and I can’t find where the saved recipe is. Can anyone help me with this? I like the recipes, but have had a lot of frustration so far. I can’t find a place to sign in unless I go to save a recipe, and there’s nothing to show I’ve been signed in.
    Thank you!


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