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Vibrant Veggie Thai Curry with Kaffir Lime and Ginger

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 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 Kaffir Lime and Ginger Stock Pot
  • sticky 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

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

24.5g

Energy (kJ)

3622kJ

Energy (kcal)

866kcal

Carbohydrate incl. fibre (g)

66.6g

Carbohydrate excl. fibre (g)

57.0g

Sugar (g)

10.7g

Fibre (g)

9.6g

Fat (g)

60.6g

Saturated fat (g)

47.2g

Unsaturated fat (g)

9.5g

Total

98.1g

14490kJ

3465kcal

266.5g

228.2g

42.7g

38.4g

242.2g

188.7g

37.9g