Thai Red Vegetable Curry
- 1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
- 1 tbsp. vegetable oil
- 150g sweet potato, sliced
- 150g cauliflower florets
- 75g red peppers, sliced
- 75g baby corn, halved
Garnishes:
- A few sprigs of Thai Basil (optional)
- To prepare, place a pan over a medium high heat and add a tbsp. of vegetable oil. Add the whole spices from the spice sachet in the kit.
- Cook for 20 seconds until aromatic, then add the sliced sweet potato and cauliflower florets to cook for a few minutes, before adding the base sauce from the kit and simmering for a few minutes more.
- Stir in the coconut milk from the kit, the sliced red pepper and the baby corn, along with a good splash of water. Bring to a simmer for 8-10 minutes making sure the veg is tender and adding a little extra water during cook if needed.
- Serve with jasmine rice and garnish with the Thai basil leaves if you like.
- 1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
- 1 tbsp. vegetable oil
- 150g sweet potato, sliced
- 150g cauliflower florets
- 75g red peppers, sliced
- 75g baby corn, halved
Garnishes:
- A few sprigs of Thai Basil (optional)
- To prepare, place a pan over a medium high heat and add a tbsp. of vegetable oil. Add the whole spices from the spice sachet in the kit.
- Cook for 20 seconds until aromatic, then add the sliced sweet potato and cauliflower florets to cook for a few minutes, before adding the base sauce from the kit and simmering for a few minutes more.
- Stir in the coconut milk from the kit, the sliced red pepper and the baby corn, along with a good splash of water. Bring to a simmer for 8-10 minutes making sure the veg is tender and adding a little extra water during cook if needed.
- Serve with jasmine rice and garnish with the Thai basil leaves if you like.