Directions

To Cook

1. Stir fry 2 tbsp Valcom Thai Red Curry Paste (add more if hot curry is preferred). Cook rice at the same time.
2. Add vegetables to stir fry.
3. Add TCC Light Coconut Milk.
4. Add shelled tiger prawns, stir fry until prawns are just cooked through. Place cooked rice on plate, then add the curry prawns.
5. Add sliced red chilli, shallots, coriander and lime to garnish.
6. Serve.