WHAT YOU'LL NEED
- 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
Let's Get Cooking
- 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.