• 40g Thai Green Curry Paste (1/4 of the paste from ‘Coconut Cod Curry’)
  • 100ml Coconut Milk
  • 100ml Vegetable Stock (1/2 stock cube)
  • 5 Mushrooms
  • ¼ Lime


  • Toast the curry paste on a medium heat in a saucepan to help bring out the flavour of the spices.
  • Slice the mushrooms.
  • Add the coconut milk, stock, sliced mushrooms and lime juice, bring to the boil and then reduce to a simmer.
  • Leave to simmer for 20mins.
  • Pour into a bowl to serve and garnish with parsley.
  • Serve with rice, quinoa or rye bread.

Protein: 4g

Carbs: 19g

Fat: 19g

Calories: 202

Start typing and press Enter to search