Thai Coconut Curry

Fry the red curry

Briefly fry the onion and red pepper and moisten with the coconut milk and stock

Simmer until the vegetables are almost tender

Season to taste with lime, fish sauce, salt and sugar

Add the rest of the vegetables

Can be served with scampi or chicken cubes

Finish with coriander and peanut

600 ml coconut milk
300 ml vegetable stock
50 g red curry paste
1 chilli
1 piece of ginger
3 sticks of lemongrass
2 Onions
2 Limes
2 Red Peppers
100 g brown sugar
Fish sauce
100 g carrot
100 g green beans
400 gr. chicken breast or scampi
100 g Baby corn