Thai Vegetable Curry

2015-02-20
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 0m

Vital Statistics

Preparation Time

15 minutes

Cooking Time

15 minutes

Serves

4

Ingredients

  • 2 tbsp oil
  • 6 spring onions, sliced
  • 1 small aubergine, diced
  • 1 red pepper, de-seeded & sliced
  • 1 yellow pepper, de-seeded & sliced
  • 100g baby corn
  • 100g small broccoli florets
  • 225g bamboo shoots, drained
  • 2 tsp Bart Green Thai Paste
  • 200ml coconut cream
  • salt & freshly ground black pepper
  • 1 tsp Bart Coriander in Sunflower Oil

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Thai-Vegetable-Curry-Green-Thai-Paste

  1. Heat the oil in a saucepan. Add the spring onions and aubergine and cook for a few minutes, until soft.
  2. Add the red and yellow pepper, baby corn, broccoli and bamboo shoots and stir fry for 3 minutes.
  3. Add the green Thai paste, coconut cream, salt and pepper. Simmer covered until just tender.
  4. Stir in the coriander.
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