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Thai Red Chilly Green Beans

Vegetables in Red Curry
(Phad Phak Kaeng Daeng)

Kaffir Lime Leaves Thai Red Chilly

Mixed vegetables cooked in a traditional red hot gravy of Thailand.


Thai Recipes

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Serves: 4 
Cooking time (approx.):  minutes

4  cup(s) chopped mixed vegetables (carrots, beans, potatoes, cauliflower, pumpkin)
2  tablespoon(s) bamboo shoots sliced and blanched
2  tablespoon(s) straw mushrooms (hed fang)
2  tablespoon(s) coconut milk
2  tablespoon(s) red curry paste (nam prik kaeng phet daeng)
1  fresh red chilli(es) (prik khi nu daeng) slit
2  kaffir lime leaves (bai ma krut)
2  cup(s) vegetable stock or water
2  teaspoon(s) palm sugar
2  tablespoon(s) oil
salt to taste

  1. Heat the oil in a pan and briefly fry the red curry paste till it is fragrant. Add the rest of the ingredients except green beans and cauliflower. Mix well and bring to a boil. Simmer for about 15  minutes or till vegetables are almost cooked.
  2. Stir in the green beans and cauliflower. Mix well. Cook for about 5  minutes or till the vegetables are cooked but firm.
    Serve hot with steamed rice (khao suay) or noodles (guay thiew).

 
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