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vegetable curry
Thai Vegetables Curry
3 min
Easy
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54 13.3g / 54%
39 21.3g / 39%
7 4.3g / 7%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Thai Vegetables Curry

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40 Min
Easy

Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  tsp
Ginger, grated
2  tsp
Red Curry paste
1  tbsp
Vegetable Oil
4  cups
Water
2  cubes
MAGGI® Vegetable Bouillon
1  Medium
Red Bell Pepper, chopped
300  g
Baby corn
400  g
Pumpkin peeled and cut
100  g
Snap Peas, trimmed
6  tbsp
Maggi® Coconut Milk Powder
1  Medium
Lime juiced
2  tsp
Coriander leaves, chopped

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Nutrition Value

Carbohydrates
21.33 g
Energy
210.08 kcal
Fats
13.39 g
Protein
4.35 g
Information per serving

Instruction

40 Minutes
  • Step1

    1 Min
    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.
  • Step2

    1 Min
    Add bell peppers, baby corn, pumpkin and Snap peas and Maggi® Coconut Milk Powder and cook over medium heat until vegetables are tender.
  • Step3

    1 Min
    Stir in lime juice and cilantro before serving with steamed rice.
Thai Vegetables Curry

Step1 of 3

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.

Thai Vegetables Curry

Step2 of 3

Add bell peppers, baby corn, pumpkin and Snap peas and Maggi® Coconut Milk Powder and cook over medium heat until vegetables are tender.

Thai Vegetables Curry

Step3 of 3

Stir in lime juice and cilantro before serving with steamed rice.

Recipe PDF