Fragrant Thai Vegetable Curry

Image source-Google | image by Continental

1 x 400 g can light coconut milk 
1 Continental Stock Pot Vegetable 
2 teaspoon Thai green curry glue 
2 kaffir lime leaves
2 cups green beans, 
cut 2 cups broccoli florets 
1 tablespoon fish sauce 
1 teaspoon sugar juice of ½ lime 
200 g dried noodles, cooked according to pack bearings 


Bring coconut milk and 2 cups of water to the bubble. Include Stock Pot, curry glue and kaffir lime leaves, mix until joined. 

Include beans and broccoli and stew for a couple of moments until delicate. Season with fish sauce, sugar and lime juice. 

Separation noodles between 4 dishes and spoon over the vegetable curry. 


Clue: Serve decorated with coriander and bean sprouts and include some diced firm tofu with the vegetables.


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