Ingredients
1 coriander seeds x tbsp
1 lemongrass stem, outer leaf peeled, horizontally quartered and chopped
2 garlic cloves x large, chopped
1 fresh ginger x chunk of, about the size of two thumbs peeled and coarsely chopped
3 green chilies trimmed and sliced
4 kaffir lime leaves ideally fresh
lime zest of a
4 spring onions trimmed and sliced
1 bunch fresh coriander stalks and leaves separated
1 dark soy sauce x tbsp
1 fish sauce x tbsp, Nom Pla
2 bell pepper red and yellow for colour, tailed, de-seeded and chopped into wedges
350 grams butternut squash peeled and cut into 1cm cubes
1 olive oil x tbsp
250 bags raw tiger prawn frozen, defrosted
5 whole squid frozen, defrosted and cut into bite-size pieces
1 oil x tbsp groundnut
1 red chili peppers sliced
1 baby corn x pack, washed
1 peas x pack mangetout, washed
200 ml vegetable stock
400 ml coconut milk half fat
1 lime
coriander leaf to garnish
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Recipe Instructions
Read the instructions at Love the KitchenNutrition Facts
440
calories
32
g fat
11
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 440
Calories From Fat 290
% Daily Value*
Total Fat 32g
49%
Saturated Fat 22g
110%
Trans Fat g
Cholesterol 0mg
0%
Sodium 550mg
23%
Potassium 1600mg
46%
Total Carbohydrates 43g
14%
Dietary Fiber 12g
48%
Sugars 11g
Protein 8g
16%
Vitamin A
330%
Vitamin C
330%
Calcium
20%
Iron
45%
Weight Watchers Points
PointsPlus: 13SmartPoints: 20
