- 1 tsp garlic;3 cups chopped fresh vegetables of your choice (carrot, broccoli and cauliflower work well);2 tbsp Thai yellow curry paste (use more or less according to taste);1 can TCC Coconut milk;1 cup rice (jasmine or basmati ideal).
- Prepare rice by boiling or cooking in a rice cooker, set asidePar-cook the vegetables. Tip: To cook using microwave, place chopped carrots into a microwave safe container and microwave for approximately 2 minutes. Add remaining chopped vegetables and microwave for approximately two minutes or until slightly softened. They should still be firm. Set aside.Lightly fry garlic in a fry pan.Add curry paste and lightly fry.Add Coconut milk and stir. Add par-cooked vegetables and stir so all ingredients are coated in the curry sauce. Simmer for 2 minutes.Remove from heat and serve with rice.
Brands and product used
- TCC - Coconut Milk