Veg Red Thai curry satay

Ingredients

• 2 tbsp red thai curry paste
• 1 zucchini, sliced
• 1 227g can valcom sliced chestnuts
• Half bunch of bok Choy
• Half bunch of choy sum
• Half punnet of mushrooms, sliced
• Half 225g can of bamboo shoots
• 300g silken tofu
• 1 cup peanut butter
• 4 tbsp palm sugar
• 2 tsp lime juice
• 400g coconut cream
• Rice noodles
• Fried noodles, fried shallots, sesame seeds, chopped spring onion
• 1 tsp coconut oil

Method

1. Place rice noodles in heatproof container. Cover with boiling water. Preheat small saucepan. Add coconut oil. Fry curry paste until aromatic
2. Add coconut cream & veg. Add lime juice. Cook 15mins.
3. Add peanut butter and palm sugar. Cook another 5 mins or until peanut butter is mixed in.
4. Drain rice noodles and place into bowl. Ladle curry on top. Slice tofu and sprinkle fried shallots, fried noodles, chopped spring onion on top. Eat

Product used in recipe

• VALCOM - VALCOM BAMBOO SHOOT SLICES
• VALCOM - VALCOM WATER CHESTNUT SLICED