- 400 ml coconut milk
- 2 tbsp. Thai green curry paste
- 1 Knorr Vegetable Stok Pot
- 1 red chilly, deseeded and chopped
- 200 g baby spinach
- Pour the coconut milk into a pan and add the curry paste. Wisk in 300 ml boiling water and the Knorr Vegetable Stock Pot.
- Add the chilli and baby spinach leaves. Bring to boil, then simmer for 10 min and serve.
- You can lower the kilojoule count by using reduced-fat coconut milk.
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