- Valcom Yellow Curry Paste
- TCC Coconut Cream
- Saute onion and garlic in oil of choice.
- Stir-fry 1/2 jar Valcom Yellow Curry Paste over low heat until fragrant.
- Slowly add 240ml coconut cream.
- Add eggplant, then capsicum, broccoli and mushroom. Simmer until cooked.
- Add tofu, then spring onion cut into lengths.
- Add salt as needed.
- Best served with Jasmine rice.
- Serve in a coconut shell if you manage to open it ;)
Brands and product used
- TCC - Coconut Cream
- Valcom - Curry Paste Yellow