Ingredients:
Serving size for 1 person
| Vegetable oil Chef Na’s Red Curry Paste Coconut cream Water Roasted Pumpkin and Carrot Coconut sugar Soy sauce Soy sauce Thai basil Kaffir lime leaves Red & Green Chilies slice (optional) |
1 tbsp 20 g 100 g 1/2 cup 250 g 1 tsp 1 tbsp 1 tbsp 1 tbsp 1 leaf |
Method:
1. Heat a saucepan over a medium-high heat. Add vegetable oil and sauté Chef Na’s Red Curry Paste and cook for 1 minute.
2. Stir in coconut cream and water, bring to boil, then add toasted peanut, soy sauce and coconut sugar. Reduce the heat and simmer for 2-3 minutes.
3. Stir in Thai basil and Kaffir lime leave.
4. To serve, place the roasted pumpkin and carrot on serving plate. Topped with curry sauce.
5. Garnish with sliced red chilies. Serve and enjoy your culinary creation!
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