B-well canola Thai green curry
(03 Oct 2019)

Green thai curry

B-well canola Thai green curry
Recipe by Josh Wiid

2 Tbsp Thai Green curry paste ( store bought or home-made )
2 Tbsp B-Well pure canola oil
3 Garlic cloves, minced
1 Tbsp Ginger, minced
1 tin Coconut milk
2 tsp Fish sauce
1 tsp Castor sugar
1 Cup Frozen peas
1 Cup Courgettes, sliced
½ Cup Broccoli
½ Cup Green beans
½ Cup Mushrooms
½ Cup Red pepper, sliced
1 Lime, juiced
1 Tbsp Coriander, chopped
Salt and pepper
Fresh basil and rice to serve

Begin the process by combining the B-well Pure Canola Oil and Thai green curry paste in a wok. Add the ginger and garlic, and cook for roughly 5 minutes until aromatic and slightly softened.
Add the coconut milk, fish sauce and sugar, and allow to reduce slightly, roughly 10 minutes.
Add all the vegetables and cook for a further 5 minutes. Do not overcook the veg, and keep in mind they will soften more as they sit in the sauce.
Check seasoning and adjust as needed, then add the lime juice and coriander. Stir through, garnish with fresh Basil and serve with rice of choice.


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