VEGETABLES IN THAI COCONUT CREAM
This is from The Complete Vegetarian Cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. Serves 4
Provided by dicentra
Categories Coconut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim and peel vegetables and cut into ¾ inch julienne strips.
- Steam vegetables until tender-crisp.
- Place all remaining ingredients in a saucepan and bring to a boil add the vegetables and gently reheat.
- Serve hot.
Nutrition Facts : Calories 180.3, Fat 13.4, SaturatedFat 11.7, Cholesterol 0.1, Sodium 63.5, Carbohydrate 14.9, Fiber 3.7, Sugar 7.2, Protein 3.5
THAI COCONUT & VEG BROTH
Get a taste of Thai with this quick and easy noodle soup cooked all in one pan
Provided by Good Food team
Categories Dinner, Main course, Soup
Time 25m
Number Of Ingredients 13
Steps:
- Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
- Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.
Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.19 milligram of sodium
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