Try this Thai Green Curry Pouch TFS recipe, or contribute your own.
Suggest a better description1. Bring the coconut milk to the boil and whisk in the Thai green curry paste.
2. Add the chicken stock and simmer for 1 minute before adding the sugar whisking thoroughly.
3. Add remaining ingredients, then remove from the heat and cool in the blast chiller.
4. Sauté the mushrooms until al dente. Steam mange tout at 100 for 5 mins. Chop baby corn.
HOW TO MAKE THE POUCH...
500G POUCH = 250 ml SAUCE + 90g VEGETABLES - 60g NOODLES - 100g PKP RAW
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 200 Servings | ||
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Calories: 477 | ||
Calories from Fat: 17 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 1037.8mg | 36 % | |
Potassium 490.5mg | 13 % | |
Total Carbohydrate 103.3g | 30 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 98.5g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 477
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