Recipes - Thai

Vegetarian Thai Red Curry
Vegetarian Thai Red Curry


A popular Thai dish consisting of red curry paste to which coconut milk is added. This vegetarian dish, is served in a bowl and eaten with steamed rice.
Cooking Time: 15mins - 30mins
Serves:
Total time: 30mins - 60mins
Course: Main
Cook Method: Simmer
Cuisine: Thai









Ingredients:

2 tsp Valcom Red Curry Paste (blended with 1 cup TCC Coconut Milk)
1 tsp brown sugar
½ can Valcom Bamboo Shoots
1 cup potato or pumpkin (diced and microwaved for 4 mins)
1 cup Chinese spinach leaves (washed and cut into preferred length)
1 bunch Shanghai bok choy (cut the leaves in half lengthwise)
1 tbsp cornflour and 1 tsp water to thicken curry (optional)
coriander (for garnish)




Steps:
  1. In a saucepan, heat curry paste and coconut milk together.
  2. Add vegetables and brown sugar and cook on medium heat for 5 mins (if you prefer a thicker curry, add corn flour paste at this point)
  3. Garnish with coriander and serve with steamed Jasmine rice.

Hint: For a thicker and richer curry, use coconut cream in place of coconut milk.


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Vegetarian Thai Red Curry

Vegetarian Thai Red Curry

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A popular Thai dish consisting of red curry paste to which coconut milk is added. This vegetarian dish, is served in a bowl and eaten with steamed rice.

Cooking Time: 15mins - 30mins
Serves:
Total time: 30mins - 60mins
Course: Main
Cook Method: Simmer
Cuisine: Thai
Ingredients

2 tsp Valcom Red Curry Paste (blended with 1 cup TCC Coconut Milk)
1 tsp brown sugar
½ can Valcom Bamboo Shoots
1 cup potato or pumpkin (diced and microwaved for 4 mins)
1 cup Chinese spinach leaves (washed and cut into preferred length)
1 bunch Shanghai bok choy (cut the leaves in half lengthwise)
1 tbsp cornflour and 1 tsp water to thicken curry (optional)
coriander (for garnish)

Instructions
  1. In a saucepan, heat curry paste and coconut milk together.
  2. Add vegetables and brown sugar and cook on medium heat for 5 mins (if you prefer a thicker curry, add corn flour paste at this point)
  3. Garnish with coriander and serve with steamed Jasmine rice.

Hint: For a thicker and richer curry, use coconut cream in place of coconut milk.

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