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


  • 20 MINS

    Prep Time

  • 4 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 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 1331.44 kcal
Protein (g) 34.35 g
Sugar (g) 14.28 g
Fat (g) 61.69 g
Fibre (g) 11.23 g
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