Thai green courgette and roasted yellow pepper curry

Thai green courgette and roasted yellow pepper curry

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  • 4
  • Easy
  • 25 minutes
  • 30 minutes
  • Hartenberg Weisser Riesling 2009


  • 2 yellow peppers
  • 2 T vegetable oil
  • 12 courgettes, cut on a slant into large chunks
  • 3 T Thai green curry paste
  • ¾ cup coconut milk
  • Sea salt and coarse black pepper
  • 200 g vermicelli rice noodles, cooked
  • ½ cup unsalted cashew nuts, toasted

Cooking Instructions

Arrange the peppers on a baking tray, then slide under a hot grill and cook for 20 minutes, turning occasionally, until soft and scorched. Transfer to a bowl and cover with cling film.
Allow to sweat for 15 minutes, then peel, remove the cores and seeds and cut into quarters. Heat a frying pan over a high heat until smoking. Add the oil and courgettes and fry for 2 minutes, or until evenly browned.
Add the peppers and curry paste and fry for 30 seconds. Pour in the coconut milk, reduce the heat and simmer for 8 minutes. Season to taste, then ladle the curry over the hot noodles and scatter with toasted cashew nuts.

Per serving: 2237.7 kJ, 7.7 g protein, 40.5 g fat, 34.1 g carbs

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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