Vegan Thai Green Curry with Coriander Rice
Travelling across the globe, experience the fragrant and zingy notes of Thai green curry, but with a vegan twist. Soya protein takes the place of chicken, but it certainly isn’t missed in this dish. Powerful Thai flavours provide a knock-out punch with the added nutritional benefit of vegetables served on a bed of fluffy coriander rice.
Cooking Time: 20 mins
Cooking Level: Medium
Special Equipment: None
What you’ll need: Pepper, Vegetable Oil
44g protein, 113g carbohydrates, 38g fat, 929 calories
*Values stated are per portion. Gastrostudent’s macros and nutritional information only applies to ingredients which are supplied by Gastrostudent. The cooking process and additional ingredients which are added, including “what you’ll need” items will affect these total values.
Ingredients in your box
(Coconut Milk) Coconut Extract, Water,Stabilisers: Guar Gum, Carboxymethyl Cellulose and Polysorbate 60, Antioxidant: Citric Acid, Preservative: Sodium Metabisulphite
(Thai Green Curry Paste) Coconut Cream, Garlic, Palm Sugar, Shallot, Green Chillies, Lemongrass, Galangal, Yeast Extract Powder, Sweet Basil, Salt, Kaffir Lime Peel, Coriander Seeds, Sugar, White Pepper, Turmeric, Antioxidant (E306), Colour (Paprika Extract)
(Soya Protein Chunks) 100% defatted soya flour
For allergens, see ingredients in BOLD. Soya, sulphur dioxide.
In addition to the recipe specific allergen information provided, due to production and packing methods Gastrostudent boxes may also contain low levels of the following allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, sesame, sulphur dioxide and sulphites, lupin, molluscs, mustard.
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