Ingredients
150g cooked butternut squash
120g cooked sweet potato
100g bok choy
80g carrots par boiled
80g broccoli par boiled
1 dsp fish sauce
80g peppers sliced
80g Chinese leaves
80g mushrooms cut in 4
3 dsp rapeseed oil
3 cloves garlic crushed
200ml coconut milk
30g red curry paste
1dsp rapeseeds oil
2 kaffir lime leaves
¼ dsp palm sugar
juice ½ lime
Cooking Method
Prepare the red curry sauce.
Bring the wok to a medium heat and add the oil and curry paste, stir until there is a good aroma.
Add the coconut milk and kaffir lime leaves and then season with fish sauce and palm sugar. Keep sauce to one side.
Bring the wok to a medium heat and add the oil and garlic, stir these ingredients until you get a good aroma. Then add butternut squash, sweet potato, bok choy, carrots, broccoli, peppers, Chinese leaves and mushrooms. Pour in the red curry sauce over the ingredients and mix well together.
Before serving add a squeeze of lime.
