In all honesty, this is probably my favorite curry recipe. Ever.

Last year I released this Instant Pot Sticky Rice Curry that features the same green sauce. Because I love this curry so much (and thought it didn’t get enough love) I decided to make an easier dish with it that comes together in less than 30 minutes. I went with sautéed veggies and noodles. Okay, nothing fancy but trust me, this curry it beyond delicious.

The green curry sauce really is the star of the recipe, it is super flavorful thanks to a ton of herbs: cilantro, basil, and mint. It’s also fresh due to the addition of lime juice and ginger, and spicy with the green curry paste.

To make it super creamy we use a base of full-fat coconut milk. Making the sauce is easy, you simply combine all the ingredients in a blender and blend until smooth and creamy. Then transfer to a saucepan and reheat gently, that’s it.

For the add-ins, I went with a simple stir-fry of bell peppers, mushrooms, zucchini, and flat green beans. What’s great about this recipe is that you can use what you have on hand, or even use roasted vegetables leftovers.

Then, to make it a more filling and nutritious meal we add some noodles that will soak up the green curry sauce. I used instant noodles here, but you can use fettuccine, soba, or even macaroni. I know, macaroni is not very exotic but will definitely do the job!

Before serving, top with fresh cilantro and basil, and sprinkle with red pepper flakes for a nice kick!

I usually double the green curry sauce so I have leftover for a few days, then I simply change the add-ins: tofu, rice, tempeh, roasted veggies, etc.

If you are in a hurry but want a creamy, flavor-packed, and healthy curry, you should definitely try this one!

Let me know in the comments if you try this recipe!

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