Vegan Thai Red Curry Stir Fry Vegetables

"Sauce made with creamy coconut milk blended with our flavoursome Thai Red Curry Paste"

Vegan Stir Fry Red Curry Vegetables



70g Mae Jum Red Curry Paste - Order your Mae Jum Paste

500g Mixed Bell Peppers

130g Baby Corn

300g Courgette

150g Asparagus

100g Butter Squash

200g Pak Choi

800ml Coconut milk

200g Water

Seasoning (to taste)

1 tbsp Light Soy Sauce

1 tbsp Palm Sugar (light brown sugar or coconut sugar)

Cooking Instructions

  1. Add half the coconut milk to a large saucepan and bring to a light boil.

  2. Add the curry paste, then on a moderate heat, bring back to the boil and continue to blend paste until sauce is smooth.

  3. Add the light soy sauce and palm sugar

  4. Add the remaining Coconut Milk into the saucepan and blend well

  5. Add the butter squash into the mixture and let it cook for 5 minutes

  6. Add the mixed peppers into the mix and then add 200g of water, continue cooking the mixed pepper for a further 5 minutes

  7. Add Baby corn, courgettes and asparagus and cook for another 5 minutes

  8. Lastly add the Pak Choi and let it soften for 2 minutes

  9. Enjoy, its delicious

Download our recipes here

Making the perfect Thai curry

Principals of Thai Cuisine

THAI HERBS AND SPICES                          Simply Thai, Simply Delicious

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