Thai Vegetable Curry

Quick Thai curry, perfect for a midweek meal.

INGREDIENTS

2tbsp oil
6 spring onions (sliced)
1 small aubergine (diced)
1 red pepper (deseeded and sliced)
1 yellow pepper (deseeded and sliced)
100g baby corn
100g small broccoli florets
225g bamboo shoots
2tsp Bart green Thai paste
200g coconut cream
1tsp Bart coriander Leaf
CuisineThai
SeasonSpring, Summer, Autumn, Winter
IngredientsVeg
LifestyleVegetarian, Vegan, Dairy Free, Healthy
OccasionsFood with Friends, Mid week meal
CoursesMain, Quick Creations, Easy
ServesServes 4
Cook Time15 Minutes
Prep Time15 Minutes
Thai Vegetable Curry Green Thai Paste

METHOD

  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 and season. Simmer covered until just tender.
  4. Stir in the coriander and serve with rice.

Thai Vegetable Curry

Quick Thai curry, perfect for a midweek meal.

2tbsp oil
6 spring onions (sliced)
1 small aubergine (diced)
1 red pepper (deseeded and sliced)
1 yellow pepper (deseeded and sliced)
100g baby corn
100g small broccoli florets
225g bamboo shoots
2tsp Bart green Thai paste
200g coconut cream
1tsp Bart coriander Leaf
  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 and season. Simmer covered until just tender.
  4. Stir in the coriander and serve with rice.

Products Used

BART3088 PASTE THAI GREEN
BART3088 JAR SMALL CORINADER

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