Thai Curry

4-6 servings

prep time 20-30 min


  • 240 g Pulled Oats® Nude
  • 1 large potato
  • 1/2 small sweet potato
  • 1 garlic clove
  • 1 onion
  • 1 cm fresh ginger
  • 6 tsp green curry paste
  • 1 veg stock cube
  • 400 ml coconut milk
  • Fresh coriander and chili


  1. Cube and cook potatoes.
  2. Chop garlic clove and onion. Fry garlic clove, onion and grated ginger with cooking oil on medium heat until golden.
  3. Add potatoes and Pulled Oats®. Fry for 2-3 minutes.
  4. Add green curry paste, veg stock cube, coconut milk and chili.
  5. Cook on low heat for a couple of minutes.
  6. Serve with Jasmine rice and garnish with fresh coriander and chili.

Categories: Everyday food, Lactose-free, Main Dish, Milk-free, Thai, Vegetarian, Wheat-free, Wok

In this recipe we used: Pulled Oats® Nude 240 g