Thai Red Vegetable Curry

Rating: 3.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Finely slice bamboo, halve corn cobs lengthwise. Cut the spring onions into 3 cm long pieces.

Heat the oil in a saucepan or wok, fry the curry paste and extinguish with the coconut milk.

Add the vegetables and a little lemongrass and simmer on low heat for 8-10 min until the vegetables are cooked but still have bite.

Season with sugar and fish sauce and serve with long grain rice.

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