Found this in one of my books called 'Hot Food'- this is my version.
In a wok, large heavy based pot or pan- heat oil on medium heat. Add curry paste and ginger- cook for 2 minutes.
(I then added chicken until cooked through-optional) Add one can of coconut cream. Cook for 10 minutes. Add vegetable stock and remaining coconut milk, bring back to boil and simmer until liquid thickens a little (10-15 minutes). Stir in fish sauce, sugar and vegetables and simmer until vegetables are tender but still Chrispy. Garnish if that tickles your taste buds- serves a small boat load.
Trending This Week