Thai Styled Red Curry Dish
I loved yesterday’s stirfry dish so I decided to change it slightly and serve with a thai red curry sauce.
1lb Carrots Medallions
½lb Mushroom Slices
1 Leek
½C Milk (or Coconut Milk)
2tsp Thai Red Curry Paste
1tsp Salt
1med Onion
Slice carrots into ¼” medallions, same for leeks and mushrooms, and mince the onion.
In a smoking hot wok (with just a dash of the oil of your choice), add the Carrots and onion, stir swiftly over high heat for around one minute. Add the leeks and continue rapidly stirring for one minute. Next add the salt, and mushrooms. Be careful not to allow the vegetables to scorch. Remove from heat.
In a glass jar combine the milk and thai red curry paste. Shake vigorously until the paste is dissolved throughout the milk.
Serve the vegetable mixture over a bed of jasmine rice, and pour over some of the thai curry sauce.
Enjoy.
