Thai-Cooking
- »Red Curry
Ingredients
- Red
Curry Paste
- Meat
200 g
- Vegetables
100 g
- Sugar
- Coconut
Cream
Preparation
- Stir-fry
50 g of Red Curry Paste in 1 tbsp soybean
oil, then add 1 cup (240 ml) of coconut
cream.
- Add
200 g of fresh meat and continue cooking.
- Add
another 1/2 cup (120 ml)of coconut cream
and 1/2 cup (120 ml) of water, heat until
boiling.
- Add
100g of vegetables and cook until the vegetables
soften.
- Add
1 1/2 tsp supat. Taste and season as required.
Suggestion
- For
a milder flavour, half portion of the curry
paste should be used.
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