Thai Veggie Curry – Big Flavors with curry paste and seasonal vegetables

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Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk, Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.

About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she’ll make it easy peasy for you to follow.

She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver’s Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!

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Red Curry Paste – https://www.youtube.com/watch?v=IfbBExLrmAM&list=UUlKxHrXGgOfW7ROsOXlWEnQ
You can find the whole recipe here – http://k–ravings.blogspot.ca/2015/03/thai-veggie-curry.html

Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk,

Ingredients

3 cups Seasonal Veggies – Bok, Choy, Carrots, Sugar Snap peas, Mushrooms, Broccoli, Red and Green peppers

2 sliced Shallots

3 cloves of sliced garlic

3- 4 Kaffir Lime leaves

4 tsps Red Curry paste

1 cup coconut milk

1/2 vegetable stock

Process

In a large wok, heat some oil and saute the shallots and garlic

Add all the veggies and saute well for a few minutes

Add 4 tsps of red curry paste in a well in the centre, cook briefly and mix in with the veggies

Stir fry for a few minutes before adding some salt, one cup of coconut milk and a half cup of vegetable stock.

Serve with Sticky rice.

Related Playlists – https://www.youtube.com/watch?v=IfbBExLrmAM&list=PL1s9DI5Xs1l8hECIsoA-Eaq-Sf3OsqPsx

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