Nush Thai Green Veggie Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2 to 3


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!


1 white onion (diced)
2 garlic cloves (crushed)
1 teaspoon of fresh ginger (grated)
1/2 courgette (thinly sliced and halved) 70g baby sweetcorn (sliced)
70g mangetout
1 orange pepper (thinly sliced)
70g tenderstem broccoli
3 1/2 tablespoons of Thai green paste 1/2 teaspoon of salt
200ml coconut milk
50g Nush cream cheese
250g cooked coconut rice
Fresh coriander
Lime wedges
Chilli flakes (optional)