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Thai vegetable curry
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Posted By: HIbe rabani, islamabad
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Ingredients:
Red curry paste 1 ½ tbsp
Vegetable stock ½ cup
Coconut milk 1 cup
Sugar snap peas 125 gram
Carrot 125 gram
Corn on the cob (baby) 125 gram
Pineapple pieces 50 gram
Mushrooms 125 gram
Cherry tomatoes 150 gram
Lemon juice 2 tbsp
Soya sauce 1 tbsp
Brown sugar 1 tbsp
Whole fresh red chilly 1
Fresh coriander 2 tbsp
Oil as required
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Method:
• Heat oil in a pot; fry curry pasta and add coconut milk
• When milk starts simmering, add stock, sugar, snap peas, carrots and corn , cook for 5 minutes.
• Add pineapples, tomatoes, lemon juice, sugar, mushroom and brown sugar; put on dum.
• Dish out curry; garnish with whole red chilli and coriander; serve
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