Thai Red Curry in a Hurry Video

1. Take 400ml of coconut milk and add 100g of Shemin’s Thai Red Curry Paste with 1tsp palm or brown sugar and 1tbsp fish sauce or soya sauce. Simmer for 4-5 minutes.
2. Add 750g meat or seafood, and simmer until cooked. If the sauce gets too dry, add a little stock or water.
3. Add 150g vegetables like butternut squash, broccoli, courgette, mange tout etc and cook until done.
4. Add lime juice and a handful of chopped coriander or basil before serving.

Tip: To adjust the heat you can add less Thai paste and more coconut milk or vice versa.