When you feel like a Penang Vegetable Curry but can’t make it to Malaysia, this is the next best thing! When a recipe is this easy to make with no compromise on taste, it might be your new go-to dish.
Ingredients
1 x DARI’S Thai Pumpkin Soup
1 tbsp coconut oil
2 tbsp Penang curry paste
1 red capsicum, diced
150g beans, topped and tailed
80g baby corn, halved
1 carrot, sliced
1 zucchini, sliced
ΒΌ cup water
2 tsp fish sauce
1 tbsp lime juice
2-3 sprigs Thai basil
Steamed rice
Method
- Place coconut oil in a large frying pan or wok over medium-high heat. Add curry paste to the pan and cook, stirring for 1-2 minutes or until fragrant.
- Add vegetables to the pan and cook, stirring for 3-4 minutes. Vegetables will start to soften but should maintain their crunch.
- Add DARI’S Thai Pumpkin Soup and water to the pan. Stir to combine then reduce heat to low and simmer for 5 minutes. If the sauce thickens more than desired, add an additional tablespoon of water.
- Remove the curry from the heat. Add fish sauce, lime juice and half of the basil leaves. Stir to combine.
- Serve Penang Vegetable Curry with steamed rice.
