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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)

33.5g

Energy (kJ)

5532kJ

Energy (kcal)

1323kcal

Carbohydrate incl. fibre (g)

166.6g

Carbohydrate excl. fibre (g)

155.4g

Sugar (g)

10.9g

Fibre (g)

11.2g

Fat (g)

61.4g

Saturated fat (g)

47.4g

Unsaturated fat (g)

10.0g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

3.8g

Trans fat (g)

0.0g

Cholesterol (mg)

6mg

Sodium (mg)

1434mg

Salt (g)

3.58g

Vitamin A (IU)

2624IU

Vitamin C (mg)

103.0mg

Calcium (mg)

589mg

Iron (mg)

13.30mg

Potassium (mg)

1402mg

Total

133.9g

22129kJ

5291kcal

666.3g

621.6g

43.4g

45.0g

245.7g

189.6g

39.9g

24.5g

15.2g

0.0g

26mg

5737mg

14.33g

10495IU

411.8mg

2356mg

53.18mg

5609mg

  • 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 & 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