Curry Paste with Red Peppers Chili Cock 1000gr

Curry paste with red chili peppers.

Gluten Free, Vegan

In a wok, place 1 tbsp. of Red curry paste (or a little more if you prefer a stronger flavor) in hot oil for a minute to bring out its aromas. Add vegetables of your choice and stir-fry over medium heat for 2–3 minutes. Continue by adding 400 ml of coconut milk and 150 gr of protein of your choice (such as chicken, beef, shrimp or tofu) and mix well. Let it simmer for a few minutes, until the vegetables soften and the sauce thickens. Serve immediately and accompany with jasmine rice.