Thai Red Vegetable Curry

This store requires javascript to be enabled for some features to work correctly.

Recherche

Panier

Thai Red Vegetable Curry

SERVES 2-3

5 MINS PREP

COOKS 20 MINS

Zhuzh up your veg in minutes with this flavourful Thai recipe. Aromatic and savoury, this dish is a winner for those with a tight schedule.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Ingrédients

1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
1 tbsp. vegetable oil
150g sweet potato, sliced.
150g cauliflower florets
75g red bell peppers, sliced
75g baby corn, halved

Garnish:

A few sprigs of Thai Basil (optional)

Méthode

To prepare, place a pan over a medium high heat and add a tbsp. of vegetable oil. Add the whole spices from the spice sachet in the kit.
Cook for 20 seconds until aromatic, then add the sliced sweet potato and cauliflower florets to cook for a few minutes, before adding the base sauce from the kit and simmering for a few minutes more.
Stir in the coconut milk from the kit, the sliced red bell pepper and the baby corn, along with a good splash of water. Bring to a simmer for 8-10 minutes making sure the veg is tender and adding a little extra water during cook if needed.
Serve with jasmine rice and garnish with the Thai basil leaves if you like.

Ingrédients

1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
1 tbsp. vegetable oil
150g sweet potato, sliced.
150g cauliflower florets
75g red bell peppers, sliced
75g baby corn, halved

Garnish:

A few sprigs of Thai Basil (optional)

Méthode

To prepare, place a pan over a medium high heat and add a tbsp. of vegetable oil. Add the whole spices from the spice sachet in the kit.
Cook for 20 seconds until aromatic, then add the sliced sweet potato and cauliflower florets to cook for a few minutes, before adding the base sauce from the kit and simmering for a few minutes more.
Stir in the coconut milk from the kit, the sliced red bell pepper and the baby corn, along with a good splash of water. Bring to a simmer for 8-10 minutes making sure the veg is tender and adding a little extra water during cook if needed.
Serve with jasmine rice and garnish with the Thai basil leaves if you like.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Curry Thaï Rouge

Le mélange magistral de noix de coco douce et crémeuse, de piments épicés, d'aromates et d'épices rend ce plat distinctif et addictif - et très polyvalent. Parfait avec le poulet, les légumes, le tofu, les œufs, les fruits de mer, la viande rouge ou le canard.

Recommandation d’Anjum