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.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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