Ingredients
- Carrots, zucchini, cauliflower, peas, capsicum, Valcom bamboo shoots, Valcom Red Thai Curry Paste, Fresh Chilli, Thai Basil, Coriander, Brown Sugar, Coconut Milk, Vegetable Stock, Fish Sauce, 1kg of Pink Ling Fish, extra virgin olive oil
Method
- Cook olive oil and Valcom Thai red curry sauce in a large deep pan until fragrant. Add coconut milk and stir and bring to boil. Add vegetables starting with carrot. Add fish sauce and brown sugar. Add fish at the end. Serve with rice, fresh chilli and remaining herbs. Also serve with roti.
Product used in recipe
- VALCOM - VALCOM BAMBOO SHOOT SLICES
- VALCOM - VALCOM CURRY PASTE RED