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


  • 10 MINS

    Prep Time

  • 4 People


  • 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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