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Fragrant Thai Vegetable Curry Recipe

Fragrant Thai Vegetable Curry Recipe

Conjure up the scents of Thailand with our fragrant Thai vegetable curry recipe. Perfect for the whole family, prepare and cook our Thai curry in just 30 minutes.

  • Cook

    mins

  • Difficulty

  • Preparation time

    mins

  • serves

    people
  • 1 x 400 g can lite coconut milk
  • 1 Continental Stock Pot Vegetable
  • 2 teaspoon Thai green curry paste
  • 2 kaffir lime leaves
  • 2 cups green beans, sliced
  • 2 cups broccoli florets
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • juice of ½ lime
  • 200 g dried noodles, cooked as per pack directions

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

310kcal

Energy (kJ)

1299kJ

Protein (g)

10.3g

Carbohydrate incl. fibre (g)

45.4g

Carbohydrate excl. fibre (g)

42.1g

Sugar (g)

5.4g

Fibre (g)

3.3g

Fat (g)

10.4g

Saturated fat (g)

7.3g

Unsaturated fat (g)

1.4g

Monounsaturated fat (g)

0.6g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

42mg

Sodium (mg)

1097mg

Salt (g)

2.74g

Vitamin A (IU)

1464IU

Vitamin C (mg)

42.2mg

Calcium (mg)

58mg

Iron (mg)

2.91mg

Total

1241kcal

5197kJ

41.1g

181.7g

168.4g

21.7g

13.3g

41.4g

29.0g

5.7g

2.6g

3.1g

0.1g

168mg

4387mg

10.97g

5856IU

168.6mg

230mg

11.65mg

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  • 1 Bring coconut milk and 2 cups of water to the boil. Add Stock Pot, curry paste and kaffir lime leaves, stir until combined.
  • 2 Add beans and broccoli and simmer for a few minutes until tender. Season with fish sauce, sugar and lime juice.
  • 3 Divide noodles between 4 bowls and spoon over vegetable curry.