Lunch Curry > Red Or Green Recipe
GLUTEN FREE | SPICY. Chicken, tofu or shrimps in red or green curry paste, bamboo shoot, eggplant, greenbeans, bell peppers.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Chop the chicken (or tofu or shrimp) into bite-sized pieces. Slice the eggplant, bell peppers, and trim the green beans.
- 2
- 3
Add the Curry Paste
Stir in the red or green curry paste, cooking for about 1-2 minutes until fragrant.
- 4
Add the Vegetables
Add the bamboo shoots, eggplant, green beans, and bell peppers to the pan. Stir well to combine.
- 5
Add Coconut Milk
Pour in the coconut milk and bring to a simmer. Reduce heat and let it cook for about 10-15 minutes until the vegetables are tender.
- 6
Season and Serve
Season with salt to taste. Serve hot, garnished with fresh basil or cilantro.





