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