Sunday, 12 April 2015

Quick Thai Red Curry

Quick Thai Red Curry


1 400g can coconut milk/cream
2 Tbls red curry paste
1/2 cup water
1 Tbls brown sugar
3 tsp soy sauce or 2 Tbls vegan fish sauce
1 tsp coconut amino (or omit)
1 cup soy beans
1 cup frozen corn
2 red or yellow peppers, sliced


In a large pan pour half the coconut milk/cream and heat on medium.
When bubbles start to appear add in the red curry paste and whisk until well combined.
Pour in water and rest of coconut milk and heat on medium-high until bubbling.
Add in brown sugar, soy sauce, coconut aminos and frozen vegetables and bring to boil.
Reduce to simmer and add in peppers and cook until soft.
Serve with rice and top with cilantro if desired.

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