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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)

355kcal

Energy (kJ)

1486kJ

Protein (g)

14.1g

Carbohydrate incl. fibre (g)

54.5g

Carbohydrate excl. fibre (g)

49.4g

Sugar (g)

7.5g

Fibre (g)

5.1g

Fat (g)

10.8g

Saturated fat (g)

7.3g

Unsaturated fat (g)

1.9g

Monounsaturated fat (g)

0.7g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

42mg

Sodium (mg)

1124mg

Salt (g)

2.81g

Vitamin A (IU)

4547IU

Vitamin C (mg)

132.0mg

Calcium (mg)

124mg

Iron (mg)

4.35mg

Total

1419kcal

5945kJ

56.3g

218.0g

197.8g

30.1g

20.2g

43.2g

29.3g

7.6g

2.7g

4.0g

0.1g

168mg

4497mg

11.25g

18189IU

528.1mg

494mg

17.40mg


  • 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.