Thai Coconut Curry
Serves 4 | Cooking time: 1 hour
Recipe
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
Ingredients
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
SERVE WITH GRIMBERGEN BELGIAN PALE ALE
The complex yet refreshing beer with a light bitterness balanced with fruity and spicy notes.
Explore
WANT TO CONTINUE THE TOUR?
Explore the perfect serve
