Recipe Details

Simple and versatile, this easy curry recipe is a great global crowd pleaser that was made to personalize.

For the Curry:

  1. In a medium bowl, whisk together coconut milk, curry paste, fish sauce, lime juice and salt. Set aside.
  2. In a large skillet, heat the oil on high. Add the vegetables and saute until tender-crisp. Add curry sauce and bring to a curry. Reduce heat and cook until slightly thickened.

For Assembly:

  1. Serve over rice or noodles.

CHEF’s TIP!

1-96oz can of Thai Kitchen Coconut Milk makes 28 servings of this recipe. 

You can easily substitute the Thai Kitchen Red Curry Paste for Thai Kitchen Green Curry Paste.

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