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Super Simple Blue Green Spirulina Curry

Updated: May 7, 2020

Super Simple Blue Green Spirulina Curry

Yield: 4 servings

This super quick but delicious green curry is really, really green and after a little prep can be on the table in 15 minutes.


1 can light or full-fat coconut milk (go with full-fat for a richer, creamier curry)

5 cloves garlic, minced

1 tbsp minced fresh ginger

1/2 a onion, diced

1 tsp chili flakes (use more or less to adjust spiciness)

4 tbsp green curry paste (store bought is fine – we like Thai Kitchen)

2 ounces Greenspring Farms Fresh Spirulina

3 tbsp soy sauce (use gluten-free tamari if needed)

2 red peppers, sliced

1 serrano pepper, seeds removed and diced (optional, if you want some extra heat)

3 cups (450 g) chopped broccoli

1 cup frozen green peas

2 cups sliced carrots

1 tbsp coconut sugar or brown sugar

1 tbsp fresh lime juice


  • Add the garlic, ginger and onion to a pan with 1 tsp of coconut or a splash of water or vegetable stock. Saute until soft, about 5 minutes.

  • Add the chili flake and green curry paste. Stir to combine and cook for a few more minutes.

  • Add the fresh spirulina, coconut milk, soy sauce, broccoli, carrots, and red pepper and simmer for 10 minutes or so.

  • Add the peas and simmer for about another 5 minutes.

  • Stir in the lime and coconut sugar.

  • Season with salt and pepper if desired.

  • Serve over brown rice, quinoa, noodles or cauliflower rice, topped with fresh cilantro or Thai basil.

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