Set aside 1 sliced spring onion for the garnish. Add the potatoes ... Cover with a lid and cook on high for 4–5 hours, or until the vegetables are tender and the sauce has thickened.
To garnish, tuck the sprigs into the top of your ... pick to balance them over the top of your glass. You can also use a vegetable peeler to cut a long, thin slice of cucumber.
To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. (This recipe makes more Thai red curry paste than you need for one meal. Spoon the ...
Add green chillies, curry leaves, boiled vegetables, salt and coconut paste. 3. 6. Let the preparation cook for 2-3 minutes on low flame till the vegetables and the coconut paste blend well. Put the ...