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Thai Vegetables Curry
3'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Ginger, grated
1 teaspoon Ginger, grated
Red Curry paste
2 teaspoons Red Curry paste
Vegetable Oil
1 tablespoon Vegetable Oil
Water
4 cups Water
MAGGI® Vegetable Bouillon
2 cubes MAGGI® Vegetable Bouillon
Red Bell Pepper, chopped
1 Medium Red Bell Pepper, chopped
Baby corn
300 grams Baby corn
Pumpkin peeled and cut
400 grams Pumpkin peeled and cut
Snap Peas, trimmed
100 grams Snap Peas, trimmed
Maggi® Coconut Milk Powder
6 tablespoons Maggi® Coconut Milk Powder
Lime juiced
1 Medium Lime juiced
Coriander leaves, chopped
2 teaspoons Coriander leaves, chopped
Thai Vegetables Curry
Nutri value
| Carbohydrates | 21.33 g |
| Energy | 210.07 kcal |
| Fat | 13.39 g |
| Protein | 4.34 g |
| Fiber | 3.3 g |
| Sodium | 37.48 g |
| Sugar | 6.17 g |
Instructions
3 Steps
40'
Total
10'Preparation
30'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
In a pot, sauté ginger and curry paste in oil for 3 minutes. Add Maggi® Vegetable Bouillon, water and continue mixing until curry paste is fully dissolved.
Check
2 of 3
1'
Step 2
Add bell peppers, baby corn, pumpkin and Snap peas and Maggi® Coconut Milk Powder and cook over medium heat until vegetables are tender.
Check
3 of 3
1'
Step 3
Stir in lime juice and cilantro before serving with steamed rice.
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Thai Vegetables Curry
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