Thai green courgette
& coconut curry
Serves 2 adults
250kcal / 17g fat / 19g carbohydrate / 7g protein / 4g fibre
![](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=503,h=551,fit=crop/mnlnl9WGw5Cva2nE/curry-AoPejB1K3ZcrOrD8.png)
![](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=328,h=264,fit=crop/mnlnl9WGw5Cva2nE/curry-AoPejB1K3ZcrOrD8.png)
600g courgette (roughly diced)
120g diced white onion
60g Thai green curry paste
40g fresh coriander
400ml low fat coconut milk
Dice the courgette into roughly 1inch cubes and do the same with the onion
Fry this off in the curry paste until browned in a medium sized saucepan
Add the coconut milk and let simmer for around 15 minutes until the vegetables are cooked
Chop the fresh coriander and mix through
Season to taste
Serve straight away with rice (not counted in the kcal for the curry) or leave to cool and fridge for 3 days or freeze for up to 6 months in an airtight container