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Easy Coconut Green Curry with Zucchini Noodles

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 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
  • 4 oz of snap peas
  • handful of thai basil leaves or cilantro


  • 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.)
  • 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.
  • 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.
  • Portion into bowls and garnish with scallions, cilantro or thai basil and serve.