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.
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.