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Thai hai

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 9
Servings 0


  • 600
    small courgettes
  • 30
    olive oil
  • 1
    lime or lemon, juice
  • salt and freshly ground black pepper
  • 30
    sunflower oil
  • 30
    chicken stock
  • 5
    Thai red curry paste
  • 225
    cherry tomatoes, halved
  • 10
    sprigs basil


1. Top and tail the courgettes and cut in three strips lengthways. 2. Whisk olive oil and lime juice with salt and freshly ground black pepper. 3. Heat sunflower oil to very hot in a large heavy frying pan and add curry paste. Fry courgettes, cut side down, in a single layer, for 1 minute. Turn the heat to low, pour in the stock, cover the pan and simmer for a further 5 minutes. Add the tomatoes and vinaigrette, and garnish with basil.

Read more on: shallow-fry

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