INGREDIENTS
| Amount | kgCO2e | |
| Red curry paste | 20 gm | 0.032 |
| Coconut powder | 15 gm | 0.0315 |
| Coconut milk | 100 gm | 0.21 |
| Bamboo shoot | 50 gm | 0.11 |
| Lime leaf | 1 pc | 0.0042 |
| Lemon grass | 1 pc | 0.0021 |
| Water | 100 gm | 0.016 |
| Salt | 2 gm | |
| Snow peas | 20 gm | 0.0058 |
| Asparagus | 15 gm | 0.0132 |
| Carrots | 50 gm | 0.0055 |
| Red capsicum | 30 gm | 0.0078 |
| Baby corn | 2 pcs | 0.00688 |
| Bamboo shoots | 30 gm | 0.066 |
Method
- To make the curry, boil the first eight ingredients together for three minutes. Set aside.
- Sauté the mix vegetables with coconut oil until the vegetables are fork-tender.
- Then add the curry paste and cook, stirring often for 2 minutes.
- Remove the pot from the heat and season with salt to taste.
- Serve with 180gm cooked basmati rice.
This recipe is about 83% less carbon intensive than the average meal. Saving approximately 2.49 kgCO2e per serving.
That is the equivalent of charging your smartphone 304 times.
