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Red Thai Curry Stir fry

Posted on November 13th, 2014

This delightful red Thai curry stir fry will only take you 30 minutes in the kitchen. It is the perfect mid-week supper as it is a healthy wheat-free meal that is packed with fresh veggies and goodness. It is definitely not a boring supper and leaves your taste buds craving for more.

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Method:
In a wok or large pan fry 2 chopped onions and 1 crushed clove of garlic in a dash of vegetable oil until soft. Add 400g of chopped pork, beef or chicken (I used pork) and fry until cooked, continually stirring. Add 3 thinly sliced carrots, a bowl of broccoli  and sliced cabbage. Cook until the vegetables are cooked, stirring regularly. Add a dash of lemon juice, a tablespoon of fish sauce and salt to taste. Once the vegetables are cooked add 1 can of coconut milk and 1 tablespoon of red Thai curry paste. Continue cooking until it has reached your desired consistency and temperature. Serve with rice noodles or rice.

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