Thai vegetable curry - Balance Box

Ground coriander

1 g

Ground Cumin

1 teaspoon(s)

Rapeseed Oil

½ ml

Shallots

3 g

Garlic

1 g

Lemon grass stems

1 g

Root Ginger

1 g

Kaffir Lime Leaves

1 leaf/leaves

Thai yellow curry paste

4 g

Coriander, fresh

1 teaspoon(s)

Vegetable bouillon powder

2 g

Thai basil leaves

3 g

Sugar Snap Peas

20 g

Red pepper

35 g

Baby corn

30 g

Mushrooms

40 g

Edamame Beans, cooked

20 g

Bamboo shoots

15 g

Courgette

30 g

Peas, frozen, boiled

10 g

Brown Rice, dry

38 g

Coconut milk, tinned

40 ml