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Ingredients
  • For the Thai Red Curry:
  • 1 Tbsp Sesame Oil
  • 1 tsp Crushed Garlic
  • 1 tsp Minced Ginger
  • 2 Tbsp Red Curry Paste*
  • 2 14oz (400ml) Cans Coconut Milk (800ml total)*
  • 1 cup (70g) Large Brown Mushrooms (Sliced)
  • 1 cup (80g) Broccoli Florets
  • 1 cup (100g) Baby Corn (Sliced)
  • 1 cup (100g) Red Bell Pepper (Sliced)
  • 1 cup (100g) Yellow Bell Pepper (Sliced)
  • 1 cup (70g) Carrot (Sliced into matchsticks, about 1 large carrot)
  • 4 Lime Leaves
  • 2 Stalks Lemongrass ( 3 inches each, lightly crushed with a knife)
  • 1 Tbsp Soy Sauce*
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Coconut Sugar*
  • 2 Red Chilies (Seeds removed, sliced)
  • 1 cup Fresh Basil Leaves
  • For Serving:
  • Basmati Rice or Cauliflower Rice
  • Fresh Lime Wedges
  • Fresh Basil
Steps
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