Thai Red Vegetable Curry


A spicy fragrant coconut curry made with fresh locally grown butternut, carrots, green beans, baby corn, red pepper and chick peas.

Serving suggestion:
Another versatile dish – you can add noodles, zoodles, rice or on its own as a broth.
Small = portion for 1
Medium = portion for 2



Cooking instructions:
Can cook from frozen – slowly simmer in pan on hob, stirring frequently until heated through and vegetable cooked to your liking.

Butternut, onion, carrots, patty pans, green beans, baby corn, red pepper, chick peas, garlic, coconut milk, coconut cream, vegetable stock, Suree Thai red curry paste, salt.

Suree Ingredients:
Thai Red Curry Paste
red chilli, lemon grass, garlic, shallot, salt, kaffir lime, spices, galangal, citric acid


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