Pineapple red curry

You're going to need:

-2 heaped tablespoons of thai red curry paste
-400ml of cocnut milk
-180ml cooking cream
-100gr of peas
-1 medium green zucchini
-1 red pepper
-1 carrot
-1 onion
-1/2 pineapple
-1 lime
-1 tablespoon of cornstarch (optional)

for fried garlic:
-2 cloves of garlic
-3 tablespoons of oil
Blend garlic (or chop it relly finely) and put oil in smaller sauce pan on high heat. When oil is heated add garlic and fry until golden brown, then immediately remove from heat and move it into smaller cold bowl. Set aside.
curry
In large pan put peas first and roast them without any oil for 6-7 minutes, strring them occasionally. Slice onion thinly and add it to peas. Chop the rest of the veggies and pineapple into bite size pieces (zucchini without the middle part containing seeds) and add them to the pan. Add coconut milk,  cooking cream and curry paste, stir well. Season with salt and sugar to taste (about half a teaspoon of salt and a teaspoon of sugar). When it comes to a boil cook for 3 minutes or until veggies soften. Mix cornstarch with a tablespoon of water and add to the curry, stir until it starts to ticken. Remove from the heat and add juice of 1 lime, add fried garlic and stir well. Serve with fragrant jasmine rice.

Enjoy!

---

CHECK OUT MORE TASTY RECIPES!