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Thai green vegetable curry

Recipe and words by Fern Speakman

Thai green vegetable curry with our Lentil Tagliatelle acting as noodles.

I first came up with this idea by chance, having made a Thai curry broth from all my odds and ends in the fridge, I suddenly realised I was out of both rice and noodles. Whilst rummaging through my cupboards I remembered the Sunny & Luna tagliatelle I had in the fridge. It was a lightbulb moment, it's obvious really, the same long shape but packed full of protein.

This recipe may upset our Italian founder, Giulia, but is the perfect example of how versatile our pasta products can be across your weeknight meals. An authentic Thai green curry is definitely not for those who avoid spice, the great thing about this recipe is it can be easily adjusted to suit your taste buds.

This take on a Thai green curry is vegan and extremely easy to make at home, it encourages the use of what is left in your fridge whilst still feeling fresh and zingy.

I used broccoli, pak choi, white cabbage and mushrooms because it was what I had, so many other vegetables could work in this including carrots, peppers, green beans, baby corn and peas. Weeknight recipes are adapatable and the beauty of this is it is ready within 30 minutes.


Serves 2

You'll need:

1 Pack of Sunny & Luna Lentil Tagliatelle


1tbsp Oil (neutral or olive)

3 Cloves of garlic

4g Ginger

1tbsp Thai Green curry paste (add more or less for more spice)

300ml Boiling water

80g Pure creamed coconut

2tbsp Soy Sauce

1 Lime


1/2 Head of broccoli

1 Pak choi

200g Mushrooms

200g White cabbage



Chilli oil

Black pepper


Preheat the oven to 180 C

Slice the mushrooms and mix with 1 tbsp of soy sauce and black pepper.

Pop them in the oven for 20 minutes to crisp up.

Prep your vegetables into bite sized pieces, it is ideal to have them ready for later.

In the blender put the garlic and ginger, blitz until a paste. If you don't have a blender it is perfectly okay to finely chop using a knife.

Gently fry this in a sauce pan with the oil on a medium heat until fragrant, at this point add the Thai green curry paste. Leave this for a couple of minutes.

Add the water gradually and put the creamed coconut in to dissolve.

Meanwhile throw your broccoli, pak choi and any other vegetables into the broth to become soft. Leave your broth for 10 minutes or as long as you like on a low heat, it will only develop more flavour with time.

Add the soy sauce and juice is 1 lime to the broth just before you take it of the heat.

When you're just about ready to eat put the Sunny & Luna Lentil Tagliatelle into another sauce pan with salted boiling water, the pasta takes 3-4 minutes to cook so be ready for quick assembly.

Serve the pasta into a deep bowl and spoon over a couple of ladles full of broth and vegetables, place some of the crispy mushrooms on top alongside some garnishes such as coriander and chilli oil for extra flavour!

Bon Appetit!


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