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Description: Thai Vegetable Curry
Servings: 4 servings
Ingredients for Thai Vegetable Curry
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 2 tsp oil
6 spring onions, chopped
100g sugar snaps
2 tbsp Thai green curry paste
200ml coconut milk
300ml chicken stock
1 sweet potato, peeled and diced
2 corn cobs, thickly sliced
1 red chilli, finely sliced
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Directions for Thai Vegetable Curry
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1. Heat 2 tsp oil in a wok, add spring onions and sugar snaps. 2. Stir in 2 tbsp Thai green curry paste, coconut milk and chicken stock 3. Bring to a simmer and toss in diced sweet potato and corn cobs. 4. Simmer for 15 minutes, then add ref chilli (or to taste) and serve hot, with rice.
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Comments for Thai Vegetable Curry
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