Recipe Cuisine: Thai
Theme: Meat-Free Marvels
Coconut Curry veggie yum
By: Greg Davison
Ingredients
- Fresh snow peas, broccoli, green beans, bamboo shoots, basmati rice, coconut cream and milk.
- One tbsp coconut oil.
- Snow peas, green beans, broccoli, bamboo shoots, basmati rice coconut cream &milk
Product used in recipe
- LEE KUM KEE - READY SAUCE COCONUT CURRY VEGETABLES GF
- VALCOM - BAMBOO SHOOT SLICES
Method
- Slice snow peas in half, chop green beans into small pieces , cut broccoli into bite size pieces, open can of Volcom bamboo shoots. Heat one tablespoon of coconut oil in wok.Stir fry vegetables in hot wok for two minutes add in Lee Kum Kee coconut curry sauce.Pour in one can of coconut cream and stir until food is hot and well combined.In a rice cooker, place three cups of basmati rice, with one can of coconut milk and water to three cup level and steam.
- One packet of Lee Kum Kee coconut curry say, net 110g.
- In medium wok heat one tablespoon of coconut oil, when oil is hot cook vegetables add coconut sauce and coconut cream.Serve coconut curry and vegetables on a bed of basmati coconut flavoured steamed rice. Yum!
