Simple Thai Red Curry - Samsung Microwave Oven Cookbook

SIMPLE THAI RED CURRY

PREPARATION TIME: 10 mins
COOKING TIME: 15 mins
SERVES: 4
INGREDIENTS
4 cups Coconut milk
3 tbsp Thai red curry paste
3 cups Baby corn (roughly chopped),
mushrooms (halved) and broccoli (cut
into florets)
2 tsp Sugar
1 tsp Salt
6 Kaffir lime leaves, halved
2 Fresh red chillies, each sliced
lengthwise into 8 pieces
½ cup Thai basil leaves, optional
METHOD
In a large bowl, mix 1 cup of the coconut milk and
the red curry paste. Microwave, covered, on HIGH for
4 minutes. Stir well. Microwave vegetables with ¼
cup water, covered, on HIGH for 3 minutes. Remove
veggies and drain water. Add the vegetables and
remaining coconut milk, sugar, salt, kaffir lime leaves
and chillies to the curry paste. Microwave on 600W
for 6 minutes or until the vegetables are cooked but
not soft. Remove. Stir well. Garnish with Thai basil.
Serve with steamed rice.
Tip: Covering food with a plastic wrap can help foods retain moisture and
cook more evenly. Remember to allow a small gap between the food and the
wrap, and leave one corner open to allow steam to escape.
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