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1-pot vegetable thai curry



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Prep Time: 7 minutes

Cook Time: 22 minutes

Total: 29 minutes

Servings: 2


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Step 1

Add the coconut milk, water and yellow curry paste to a wok stir fry pan or a large pot, stir and bring to a boil, then cook over medium-high heat for 2 to 3 minutes.

Step 2

Add the potatoes and carrot and cook for 10 minutes.

Step 3

Finally, add the rest of the ingredients, stir and cook for another 10 minutes or until the veggies are cooked. Serve immediately.

Step 4

Keep leftovers in a sealed container in the fridge for 4 to 5 days.

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