Cooking Instructions
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Step 1
Chop the
Jalapeño Pepper (1)
.
Step 2
Chop the
Scallions (3 stalks)
, the
Fresh Cilantro (1 handful)
, the
Broccoli (180 g)
and the
Green Beans (110 g)
.
Step 3
Chop the
Fresh Basil (5 g)
. Chop the
Bok Choy (3 stalks)
.
Step 4
Blend
Onion (1/2)
,
Red Chili Pepper (1)
,
Garlic (3 cloves)
, and half the basil in a food processor. Then add the
Thai Kitchen@ Roasted Red Chili Paste (55 g)
,
Sriracha (60 g)
,
Garam Masala (8 g)
,
Ground Turmeric (6 g)
,
Curry Powder (15 g)
, and stir well.
Step 5
In a large pot, heat 1 tbsp. oil and add the curry paste. Allow to bubble before adding half the jalapeno pepper (1).
Step 6
After a minute, add the vegetables one at a time and allow to soften for a few minutes before adding the next one. Broccoli first, then the
Sugar Snap Peas (145 g)
, green beans, then bok choi.
Step 7
Once the vegetables are softened, add the
Coconut Milk (800 mL)
,
Bamboo Shoots (75 g)
, juice from
Lime (1/2)
and
Vegetable Stock (720 mL)
.
Step 8
Bring to a simmer. Add the remaining basil last.
Step 9
Garnish with cilantro and scallion and serve.
