Thai Vegetables Curry

Name: Thai Vegetables Curry
Prep time: 10 s
Cook time: 30 s
Total time: 40 s
Yield: 6
Cuisine: Thai
Ingredients: 1 teaspoon Ginger grated; 2 teaspoons Red Curry paste; 1 tablespoon Vegetable Oil; 4 cups Water; 2 cubes MAGGI® Vegetable Bouillon; 1 Medium Red Bell Pepper chopped; 300 grams Baby corn; 400 grams Pumpkin peeled and cut; 100 grams Snap Peas trimmed; 6 tablespoons Maggi® Coconut Milk Powder; 1 Medium Lime juiced; 2 teaspoons Coriander leaves chopped

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Easy

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40 Min

Loaded with flavors and warmth, making it perfect for a light lunch everyone will enjoy! Prepare Thai Vegetables Curry with Maggi’s Vegetable Broth.

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Ingredients

Ginger, finely chopped

1 tsp

Curry powder

2 tsp

Vegetable Oil

1 tbsp

Water

4 cups

MAGGI® Vegetable Bouillon

2 cubes

red bell pepper

1 Medium

Sweet corn

300 g

Pumpkin peeled and cut

400 g

Green beans, cut into halves

100 g

Maggi® Coconut Milk Powder

6 tbsp

Dried lime

1 Medium

Coriander leaves, chopped

2 tsp

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Nutritional Information

Carbohydrates

21.33 g

Energy

210.08 kcal

Fats

13.39 g

Protein

4.35 g

Recipe steps

3 min

1 min

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Recipe steps

3 min

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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.

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Recipe steps

3 min

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

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Recipe steps

3 min

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

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Thai Vegetables Curry

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Nutritional Information

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Recipe steps

Recipe steps

Thai Vegetables Curry

Nutritional facts per serving

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