Coconut and vegetable red curry
4 servings
Prep: 15 mins,
Cooking: 30 mins
A light, zesty vegetarian dinner with sticky rice.
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Ingredients (12)
400 g | coconut milk |
30 ml | curry paste — red |
5 ml | pnp brown sugar |
10 ml | fish sauce |
15 ml | fresh lime juice — optional |
800 g | butternut — peeled, chopped |
250 ml | stock — vegetable |
125 g | sugar snap peas — sliced on the diagonal |
3 | tomatoes — deseeded and sliced |
100 g | spinach |
1 | fresh coriander — handful |
1 | lime — wedges, to serve |
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