Ingredients
- 200g Green curry paste
- 1 x 400ml tin coconut milk
- 1 x 225g tin of Valcom Bamboo Shoot Slices
- 2 tablespoons corn flour
- 20g coconut sugar
- 2 tablespoons of vegan fish sauce
- 100g frozen peas
- 100g broccoli
- 100g cauliflower
- Half a red capsicum
- 15 leaves of Thai basil
- 300g firm tofu cut into cubes
Method
- Stir coconut milk and green curry paste in a large saucepan over low heat.
- Take off heat before mixture heats up too much and combine corn flour by gently stirring through until smooth (no lumps). Put back on low heat.
- Add coconut sugar, vegan fish sauce, frozen peas, cauliflower, broccoli and capsicum. Cook over low heat for approx 10minutes. (Longer if vegetables need more cooking.)
- Add Thai basil leaves and tofu. Stir through for 2 minutes.
- Turn off heat and allow to sit in its own heat for a further 5 min. Serve with rice.
Product used in recipe
- VALCOM - VALCOM BAMBOO SHOOT SLICES
- VALCOM - VALCOM BAMBOO SHOOT SLICES
