4 Persons
Ingredients
- 70 g Red Thai curry paste
- 800 ml Coconut milk
- 1/2 EL Palm sugar
- Fish sauce or salt
- 1 Courgette
- 2 Carrots
- 2 Potatoes
- 1 Chilli Large
Instructions
- Heat the fat from the coconut milk, which will settle in the top of the tin, in a pan and add the Red Thai curry paste Heat in it. Fry the paste over a medium heat for 1 to 2 minutes until well dissolved.
- Add the remaining coconut milk, palm sugar and a few tablespoons of fish sauce and heat together. The red curry sauce should taste hot and spicy.
- Peel the potatoes, cut into small pieces and cook in the curry sauce for about 10-15 minutes until almost soft.
- Cut the vegetables into pieces and finish cooking in the sauce. Of course, you can use any vegetables you like. Finally, flavour again and season if necessary.
- Serve the curry in a bowl and garnish with the red chillies cut into strips. Serve with steamed Jasmine ricenoodles or naan bread.