Serves: 4
Vegetable Thai Green Curry
- Prep Time
- 15 min.
- Cooking Time
- 15 min.
- Method
- Direct
- Prep Time
- 15 min.
- Cooking Time
- 15 min.
- Method
- Direct
Ingredients
- 1 tbsp green Thai curry paste (Vegetarian)
- 1 red chilli, deseeded and finely chopped
- 400ml coconut milk
- 3 red peppers, sliced into thin strips
- 200g runner beans, finely sliced
- 4 spring onions, chopped
- 150g broccoli, cut into small florets
Instructions
- Light one full chimney starter of briquettes. Once they have turned to a grey ashen colour, pour the briquettes into the centre of the charcoal grate. Place the cooking grate with the Gourmet Wok over the direct heat and allow to pre-heat.
- Add the coconut milk, curry paste and chilli to the Gourmet Wok.
- Allow to warm through for a couple of minutes.
- Add the vegetables and simmer for a further 10 minutes.
- Serve with Thai fragrant rice and prawn crackers.
A creamy cocunut milk based vegetarian curry dish flavoured with fragrant Thai spices.
Cooks on the barbecue in just 15 minutes.
Method:
Ingredients
- 1 tbsp green Thai curry paste (Vegetarian)
- 1 red chilli, deseeded and finely chopped
- 400ml coconut milk
- 3 red peppers, sliced into thin strips
- 200g runner beans, finely sliced
- 4 spring onions, chopped
- 150g broccoli, cut into small florets
