Green Vegetable Curry

Green Vegetable Curry

  • Vegetarian
Thai lime and ginger. Two flavours a Thai Green Curry couldn’t live without. Sensationally fragrant and refreshing, give your midweek curry something extra.
	    
  • 42 MINS

    Cooking Time

  • Easy

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Thai Lime & Ginger Stock Pot
  • 1/2 butternut squash deseeded
  • 1 red pepper
  • 1 red onion sliced
  • 1 teaspoon coriander seeds
  • 1 red chilli finely chopped
  • 200 g pak choi
  • 400 ml coconut milk

  1. Chop the squash into 2cm pieces and remove any thick pieces of skin. Cut the pepper into large chunks and place in a roasting tin. Drizzle with a little oil and roast in a hot oven 180°C fan, Gas mark 6 for 30 mins or until soft.

  2. Heat a little oil in a large pan or wok and add the onion. Fry for 3-4 minutes or until softened.

  3. Add the Knorr Thai Lime & Ginger Stock Pot and remaining ingredients, except the coriander, with 400ml boiling water and simmer for 2-3 minutes.

  4. Serve with jasmine rice and garnish with coriander.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 275.99 kcal
Protein (g) 4.5 g
Sugar (g) 7.42 g
Fat (g) 22.02 g
Fibre (g) 3.61 g
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Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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