Vibrant Veggie Thai Curry with Kaffir Lime and Ginger

Vibrant Veggie Thai Curry with Thai Lime and Ginger

  • Vegetarian
A Thai green veggie curry with a rich, creamy sauce - made extra lively by a Knorr Thai Lime and Ginger Stock Pot - and homemade coconut bread to go with it.

  • 20 MINS

    Cooking Time

  • Medium

    Difficulty

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 1331.44 kcal
Protein 34.354 g
Fat 61.685 g

  • 1 onion diced
  • 1 bunch of coriander leaves and stalks separated
  • 3 cm piece of ginger peeled and grated
  • 1 garlic clove grated
  • 2 fresh green chillies diced
  • 250 g tenderstem broccoli ends trimmed
  • 1 courgette sliced
  • 250 g green beans woody stems discarded
  • 1/2 green peppers sliced
  • 1/2 red pepper sliced
  • 175 g baby sweetcorn halved
  • 396 g tofu cubed
  • 800 ml coconut milk
  • 1 Knorr Thai Lime & Ginger Stock Pot
  • Thai rice cooked to serve
  • lime wedges to serve
  • 200 g self-raising flour plus extra for dusting
  • 1 tsp salt
  • 200 ml yoghurt
  • 50 g desiccated coconut
  • 1 tbsp olive oil
  • 1 tsp baking powder

  1. Combine the self-raising flour, baking powder and salt in a bowl, then mix in the yoghurt. Bring the dough together with your hands and knead on a floured surface, for a minute or so, until soft and smooth.

  2. Divide the dough into 6 balls and flatten into discs, roughly 12cm wide. Brush each disc with oil on both sides and sprinkle with desiccated coconut. Layout across a tray and cover until ready to cook.

  3. Sweat the onion, coriander stalks, ginger, garlic and green chilli until soft.

  4. Add the tenderstem broccoli, courgette, green beans, green & red pepper and baby corn and stir fry until starting to soften and colour.

  5. Pour over the coconut milk and bring to a gentle simmer, then add in your Knorr Thai Lime and Ginger Stock Pot and allow to melt into a rich and creamy sauce. Add the diced tofu and continue to simmer for 10 minutes, until the vegetables are cooked through with a little bite still to them.

  6. Meanwhile, heat a little oil in a large frying pan and cook the coconut bread for 2-3 minutes on each side, until pillowy and golden.

  7. Plate up your curry with the sticky Thai rice, coconut bread and lime wedges on the side.

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