Frozen Vegetable Thai Curry – Bachelor on a Budget Cooking Bachelor on a Budget Cooking

Frozen Vegetable Thai Curry

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February 19, 2017

This frozen vegetable Thai Curry is going to amaze you because I didn't need to chop a single ingredient and it was delicious. I used a frozen vegetable stir fry medley from Costco and it was perfect but you could also add some flavor enhancers like onion, garlic, or ginger and some other fresh vegetables like sweet potatoes, tomato, or eggplant. This is a vegan and vegetarian recipe if you don't add the fish sauce, and use salt instead.


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Directions

11. In a large wok or pan on high heat, add coconut oil, and red curry paste. Mix and don't let it burn by quickly adding frozen vegetables and cook till melted and cooked. (Just a few minutes)

22. Add coconut oil and bring to a boil. Season to taste with salt or fish . Once it reaches a boil, serve with rice or quinoa and garnish with Thai basil or cilantro.

Ingredients

2 tbsp of coconut oil

2 tbsp of Thai Curry paste (Red or Green)

500 Grams of Frozen Vegetable Stir Fry Medley

1 can of coconut milk (400 ml)

1 tsp Fish sauce or salt to taste (Fish sauce is not vegan)


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