• Daphne @ Savvy Pantry

Thai Coconut Vegetable Curry

Serves 3


  • 1 tbsp Savvy Pantry Thai seasoning mix

  • 1 tbsp vegetable oil

  • ½ carrot, cut in coins

  • Handful of green beans or snap peas

  • ½ yellow pepper, sliced

  • Fresh coriander for garnish

  • ½ scallion, thinly sliced, for garnish

  • 1 cup coconut milk

  • 2 tsp corn starch


  1. Heat the oil in the bottom of a wok. Add the vegetables and sauté for 2 minutes.

  2. Add the coconut milk and the seasoning mix, mix well. Cook over medium heat, uncovered, until the vegetables begin to soften (al dente).

  3. In a small bowl, mix together the corn starch and 1 tbsp very cold water.

  4. Add this mixture to the wok and cook for 2 more minutes, to thicken the sauce.

  5. Serve on a bed of rice and garnished with coriander and scallions.

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