"Sauce made with creamy coconut milk blended with our flavoursome Thai Red Curry Paste"
NUTRITION'S COMING SOON
70g Mae Jum Red Curry Paste - Order your Mae Jum Paste
500g Mixed Bell Peppers
130g Baby Corn
100g Butter Squash
200g Pak Choi
800ml Coconut milk
Seasoning (to taste)
1 tbsp Light Soy Sauce
1 tbsp Palm Sugar (light brown sugar or coconut sugar)
Add half the coconut milk to a large saucepan and bring to a light boil.
Add the curry paste, then on a moderate heat, bring back to the boil and continue to blend paste until sauce is smooth.
Add the light soy sauce and palm sugar
Add the remaining Coconut Milk into the saucepan and blend well
Add the butter squash into the mixture and let it cook for 5 minutes
Add the mixed peppers into the mix and then add 200g of water, continue cooking the mixed pepper for a further 5 minutes
Add Baby corn, courgettes and asparagus and cook for another 5 minutes
Lastly add the Pak Choi and let it soften for 2 minutes
Enjoy, its delicious