Thai Green Vegetable Curry

Ingredients

• Water

  Tap, drinking

  ¼ cup 8 fl oz or 59g

• Coconut Milk

  1 ½ cup or 150g

• Thai Green Curry Paste (Thai Taste)

  1 tbsp or 100g

• Tofu

  100 grams or 100g

• Carrots

  Raw

  1 medium or 61g

• Broccoli

  Raw

  1 cup chopped or 91g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Sugarsnap Peas

  Vegetable

  100 grams or 100g

Directions

1. 1. Chop the vegetables into bite size pieces 2. Put the curry paste and half of of the coconut milk into a large non-stick frying pan or wok. 3. Cook over a medium heat for about 2 minutes until combined and then add the water and rest of the coconut milk and bring to a simmer. 4. Add more of the curry paste if you feel it needs it 5. Add the vegetables and simmer for a further 5 minutes. Note: Serve with cauliflower rice for an Anytime meal or brown basmati rice for Post-Workout

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• Thai Green Curry with Spring Vegetables
• Thai Coconut Curry Soup
• Thai Curry Naan Pizza
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