Bryson Farms Vegetable Thai Green Curry
½ cup carrots, peeled, and cut into small chunks
Heat the oil and fry the curry paste over medium heat until it is fragrant. Add the coconut milk and stir until it comes to the boil, the lower the heat so it simmers.
Add the lime leaves, fish sauce and chilies and cook over low heat for about 5-10 minutes to let the flavours mingle. Add the potatoes and carrots and cook for between 5-10 minutes at a simmer. Add the patty pan squash and cook for another five minutes. Next add the tofu, green beans, and tomato chunks. Cook for another few minutes to make sure all is hot and ensuring that the potatoes are fully cooked.
Just before serving, stir in the sugar, coriander, and basil. Serve with steamed jasmine rice
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