• Fresh vegetables (red bell pepper, broccoli, cauliflower, snow peas, zucchini and banboo shoots) – simmered in an aromatic coconut milk broth. 
  • 1 Tbsp vegetable oil

    1 Tbsp thai red curry paste

    1 sweet red bell pepper – cut into strips

    Broccoli (about one small head) – cut into bite-size florets

    Cauliflower (approx. 1/4 head) – cut into bite-size florets

    1 1/4 can unsweetened coconut milk

    1 small zucchini – cut into julienne strips 2 inches long and 1/8 inch thick

    2 Tbsp bamboo shoots – cut into strips.

  • Method

    Heat oil in a large soup pot or sauce pan over medium high heat.

    Add curry paste, mashing with the back of a spoon, and saute until fragrant, about one minute.

    Add broccoli and cauliflower and mix well to coat with curry paste.

    Stir-fry for two minutes.

    Add bell pepper and stir-fry for two minutes.

    Add coconut milk and stir.

    Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring occasionally.

    Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently.

    Key Ingredients: bell pepper, cauliflower, broccoli, zucchini,bamboo shoot, green peas, vegetable oil, coconut milk.

Thai Red Curry Paste



  • 10 dried red chillies, broken6 cloves of garlic, peeled

    1 onion, chopped

    3/4 piece of ginger, peeled

    1 cup chopped coriander

    Rind of 1 lemon, grated

    Juice of 1/2 lemon

    1 Tbsp ground coriander

    2 Tbsp ground cumin

    2 stalks of lemon grass

    1 tsp salt

    1/2 tsp pepper

  • Method

    Grind all the ingredients in a mortar or a food processor using a little water.

    Store in an airtight container or in the refrigerator.

    Alternatively, freeze for upto 3 months. Use as required.