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Thai yellow vegetable curry

thai yellow vegetable curry

Yellow Curry Paste

Chinese Mixed Vegetables

Coconut Milk


Stir Fry Fish Sauce

Ingredients required for this recipe:

3/4 pack Yellow Curry Paste
2 tablespoons oil
1 zucchini, thickly sliced
1 red capsicum, cut into 2cm squares
1 medium onion, chopped
400ml can Trident Coconut Milk
410g can Chinese Mixed Vegetables, drained
200g sliced bok choy or 100g baby spinach
1 large tomato, diced
Fish Sauce
Lime juice


Heat oil in a wok and stir-fry the Yellow Curry Paste, zucchini, capsicum and onion for 1 minute.
Add a can of Trident Coconut Milk and 1/2 cup of water. Cover and simmer for 5 minutes.
Add a can of Chinese Mixed Vegetables, bok choy or spinach and tomato.
Cook covered for 4 minutes.
Season with Fish Sauce and a splash of lime juice.
Serve with steamed white rice.

NOTE: Use cooked Chinese stir-fry vegetables where the canned variety is unavailable