Red Vegetable Curry

Red vegetable curry Gäng Paak

Preparation 20-25 min

Drain bamboo and corn cobs. Cut corn cobs in half lengthwise. Cut scallions into pieces about 2 cm in size. Fold lemon leaves a few times. Heat oil in a saucepan and fry the red curry paste in it and extinguish with the coconut milk. Add the vegetables and the lemon leaves and simmer for ten minutes until the vegetables are cooked. Finally, season with sugar and fish sauce and remove the lemon leaves before serving.

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