Thai vegetable curry



Ingredients 9
Servings 6
Time 15 mins

Ingredients

  • 15
    ml
    oil
  • 250
    g
    butternut, chopped
  • 1
    onion, sliced
  • 200
    baby corn
  • 45
    ml
    Thai red curry paste
  • 2 x 410
    g
    cans reduced-fat coconut milk
  • 250
    g
    cauliflower, broken into florets
  • 1
    red pepper, diced ½ each green and yellow peppers, diced
  • 15
    ml
    lemon juice
 

Method

25 mins
 

1 Heat the oil in a large, nonstick pan, add the chopped butternut, onion and baby corn and fry over high heat for 2-3 minutes.

2 Stir in the red curry paste and coconut milk, cover and simmer over a low heat for about 10 minutes.

3 Add the cauliflower, peppers and lemon juice and simmer for 10 more minutes or until the vegetables are just done.

4 Serve the dish hot with rice.

 

 

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