Method:

Place 1 cup coconut milk, 1 cup stock, curry paste, sugar and lime juice in a wok. Whisk well and gently cook for about 10 mins to thicken, adding more coconut milk and/or stock if needed. Taste for seasoning and stir in coriander.

Briefly blanch vegies in a large pot of boiling water. Then drain well and toss in the sauce.

Serve on a bed of steamed rice.

 

 

Huey's Cooking Adventures takes a lot of care in the preparation of its recipes, but you are reminded to always double check that the recipe and all the ingredients are suitable.