Thai green vegetable curry with rice
This shelf item is nearly dinner already: cooked rice, chickpeas, and a full choir of vegetables in fragrant coconut broth. You need only heat it gently and add a squeeze of brightness at the end.
About 40 calories a serving, 1 g protein, 9 g carbohydrate, 1 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 package thai green vegetable curry
Staples
- 1 lime or 1 tablespoon lime juice
- Pour the entire package of curry into a wide shallow pan set over medium heat and stir gently every minute or so until it is steaming through, about 10 minutes. Do not boil hard or the vegetables will break down.
- Taste the curry and squeeze lime juice into it according to your preference, stirring gently.
- Divide between two bowls and serve with a spoon and fork.
Note A pinch of dried chilli flakes sharpens this if you want heat. Leftovers keep, chilled, for three days and reheat gently. Serve with lime wedges on the side or alongside a simple green salad dressed with lime juice and oil.
On the label
COOKED THAI JASMIN RICE (WATER, RICE), CHICKPEAS, BROCCOLI, GREEN PEPPER, CAULIFLOWER, BABY CORN, SUGAR SNAPS, RED PEPPER, WATER, COCONUT CREAM (COCONUT EXTRACT, WATER), PREFRIED ONION (ONION, SUNFLOWER OIL), ONION, GINGER PUREE, GARLIC, RAPESEED OIL, CORNSTARCH, SALT, THAI BASIL, LEMON JUICE FROM CONCENTRATE, KAFFIR LIME LEAF, CORIANDER, LEMON GRASS, VEGETABLE STOCK (SALT, VEGETABLE POWDER (ONION, CARROT, TOMATO), SPICES, SUNFLOWER OIL), GREEN JALAPEO, CORIANDER, CUMIN POWDER, ANISE SEED, CHILLIPEPPER POWDER.
Not A Branded Item, frozen dinners & entrees, serving 283 GRM, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as curry sauce. Half of it left? Use up the curry sauce.