Coconut and vegetable red curry

Recipe from: 09 July 2013
recipes curry coconut vegetable

Ingredients 12
Servings 1
Minutes 00:15


Serving Change
  • 400
    coconut milk
  • 30
    red curry paste
  • 5
    PnP brown sugar
  • 10
    fish sauce
  • 15
    lime juice, optional
  • 800
    butternuts, peeled and cut into 3cm chunks
  • 250
    vegetable stock
  • 125
    sugar snap peas, sliced on the diagonal
  • 3
    tomatoes, sliced and deseeded
  • 100
    PnP English spinach
  • 1
    handful coriander leaves
  • 1
    handful lime wedges, or lime for serving


Heat half the coconut milk in a large saucepan and reduce, stirring occasionally until slightly thickened.

Stir in curry paste, sugar, fish sauce and lime juice and cook for a further 3 minutes.

Add remaining coconut milk, butternut and stock and cook for 15 minutes or until butternut is tender.

Add peas, sugar snaps, tomatoes and spinach.

Simmer for 5 minutes to heat through.

Garnish with coriander leaves and serve with steamed rice and lime or lemon wedges.

Good ideas:

Replace the fish sauce with soy sauce to make a vegan version.

Add some chicken breast fillet strips or sliced beer for a carnivorous option.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: thai  |  vegetarian  |  curry  |  recipes

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