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Vibrant Veggie Thai Curry with Kaffir Lime and Ginger

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

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

Monounsaturated fat (g)

5.9g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.0g

Cholesterol (mg)

6mg

Sodium (mg)

1402mg

Salt (g)

3.50g

Vitamin A (IU)

2624IU

Vitamin C (mg)

103.0mg

Calcium (mg)

554mg

Iron (mg)

12.30mg

Potassium (mg)

1258mg

Total

98.1g

14490kJ

3465kcal

266.5g

228.2g

42.7g

38.4g

242.2g

188.7g

37.9g

23.5g

14.4g

0.0g

26mg

5610mg

14.02g

10495IU

411.8mg

2216mg

49.18mg

5034mg

  • 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