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Vegetable Thai Red Curry

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Vegetable Thai Red Curry

Vegetable Thai Red Curry

Chef

:Niru Gupta

Recipe Servings

:4

Recipe Cook Time

:30 Minutes
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Red bell pepper, broccoli, cauliflower, snow peas, zucchini and bamboo shoots cooked in distinct Thai flavours.

Ingredients

  • Fresh vegetables (red bell pepper, broccoli, cauliflower, snow peas, zucchini and banboo shoots) - simmered in an aromatic coconut milk broth.

    1 Tbsp vegetable oil

    1 Tbsp Thai red curry paste

    1 sweet red bell pepper - cut into strips

    Broccoli (about one small head) - cut into bite-size florets

    Cauliflower (approx. 1/4 head) - cut into bite-size florets

    1 1/4 can unsweetened coconut milk

    1 small zucchini - cut into julienne strips 2 inches long and 1/8 inch thick

    2 Tbsp bamboo shoots - cut into strips

Method

Heat oil in a large soup pot or sauce pan over medium high heat.

Add curry paste, mashing with the back of a spoon, and saute until fragrant, about one minute.

Add broccoli and cauliflower and mix well to coat with curry paste.

Stir-fry for two minutes.

Add bell pepper and stir-fry for two minutes.

Add coconut milk and stir.

Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring occasionally.

Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently.

Key Ingredients: bell pepper, cauliflower, broccoli, zucchini, bamboo shoot, green peas, vegetable oil, coconut milk


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