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Thai Vegetable Stir-Fry

A luxurious Thai stir-fry to impress your friends and family and it only takes moments to prepare!

Serves

6

The star of the show

Gluten free
Shemin's Thai Red Curry Paste
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Shemin's Thai Red Curry Paste

Shemin’s Thai Red Curry Paste is a rich, aromatic blend made with fresh herbs and spices, including lemongrass, galangal and red chillies. It delivers a smooth, warming flavour with a gentle heat that builds as it cooks. Perfect for creating comforting Thai-style curries at home full of flavour.
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Gluten free Dairy free
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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

Salt
225g Dried medium egg noodles
4 tbsp Sesame seeds
2 tbsp Groundnut or cooking oil
1 Bunch spring onions, roughly chopped
2 Carrots peeled and cut into matchsticks
400g Broccoli, cut into florets
2 Red peppers, cut into strips
55g Baby corn, halved lengthways
55g Water chestnuts, drained
100g Shemin’s Thai Red or Green Curry Paste
400ml Coconut milk, less if you like your stir-fry dry
1 level tbsp or to taste palm or brown sugar (optional)
1 tbsp Fish sauce (optional)
Juice of 1 lime

How to make Thai Vegetable Stir-Fry

  1. Bring a large saucepan of lightly salted water to the boil, add the noodles and cook for 4-5 minutes or until just tender. Drain and return to saucepan. Add the sesame seeds and toss to coat.
  2. Heat the oil in a wok and add the spring onions. Stir-fry over a medium-high heat for 1-2 minutes, until the onions start to soften. Add the carrots, broccoli, peppers and baby corn. Add a couple of tablespoons of water. Continue to cook the vegetables until tender but retain bite. Add the water chestnuts.
  3. Push the vegetables up the sides of the wok. Add another couple of tablespoons of water to the center and mix in Shemin’s Thai Curry Paste and fry until it has mixed with the juices at the bottom of the pan.
  4. Add the coconut milk, sugar and fish sauce and mix in with the vegetables
  5. Add the noodles. Toss together until the sauce is warmed through. Serve with a squeeze of lime.

Tips

Tip: The recipe is versatile, so you can alter the ingredients to suit the types of vegetables or meat you have on hand.

Tip 2: If you want to make a milder version, simply use less curry paste. You can start with 50g and then add more if you want more spice.

Loved by curry enthusiast globally

tik Verified curry lover

Simply the best products you can buy to enhance your culinary skills !

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tik Verified curry lover

This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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tik Verified curry lover

Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

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tik Verified curry lover

always very good and fantastic flavours.

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tik Verified curry lover

Shemins Chilli Free Paste is the only Paste we buy now as there is really nothing else on the market that is completely chili free but enabling to create delicious…

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tik Verified curry lover

Website is well designed and easy to navigate

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tik Verified curry lover

Easy to use website

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tik Verified curry lover

Amazing pastes and recipes I have most of your spice mixes, I recommend to a lot of people x

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tik Verified curry lover

I couldn't get the website to work Saturday. Fine today.

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tik Verified curry lover

Terrible website! So difficult to order what you actually want. Backwards and backwards again to get what you want. Gave up yesterday and same story today. Great products shame about…

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