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thai coconut curry thai coconut curry

Decide to make Thai coconut curry for tea. Go to shop. Buy lemongrass. Buy all the veg at the bottom of this page. Get home. Start to make curry paste. Realise you’re clean out of galangal. Go back to shop. They’re clean out too. Return home. Decide to make egg on toast. Realise you have no eggs. Settle on toast.

Alternatively, you could buy this veg pot for tea and use your evening more productively. Not like we’re telling you how to live your life or anything.

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ingredients healthy stuff
Carrot, cooked rice, yellow split peas, water, onion, water chestnut, soya bean (5%), coconut cream (4%), spring greens, savoy cabbage, spinach leaf, ginger puree, red thai curry paste, coriander, cornflour, soy sauce, lemon juice, vegetable oil, garlic, lime Leaves, sea salt, lemon grass (0.2%), basil, cumin powder, black pepper. (Cooked rice contains: water, rice.) (Red thai curry paste contains: vegetable oil, water, red chilli, salt, ginger, garlic, galangal, sugar, Lemon grass, shallot, spices (coriander, cumin, cardamom, white pepper), kaffir lime peel, citric acid.) (Contains: water, salt, molasses, sugar, soya bean, wheat.)
3 good reasons to eat this veg pot

Read this veg pots full nutritional information.