50g Rendang or Red Thai Curry Paste (Allergen Free)
600g Button Mushrooms, halved
500g Baby Corn (chopped)
500g Mange Tout (chopped)
20g Chef’s Pass Vegetable Bouillon
500ml Kerrymaid Single
2kg Steamed/Boiled Rice (cooked weight)
50g Kerrymaid Buttery
Take a large pan/tray and melt the Kerrymaid Buttery in the bottom. Add the curry paste and fry gently for a few minutes, stirring constantly to ensure it doesn’t stick.
Add the mushrooms to the mix and cook until coloured slightly. You can then add the water, Chef’s Pass Vegetable Bouillon and the baby corn and bring to a simmer.
Allow to cook down slightly until the corn is tender.
Before serving, add the mange tout and stir in the Kerrymaid Single. Serve over warm boiled rice.
TOP TIP FROM OUR CHEF
You can add any vegetables you like to this recipe, if they are green ensure they are added near the end of cooking so they keep their colour and freshness. If your curry paste is spicy, you can reduce the amount or add a little more Kerrymaid Single. Don’t be afraid to experiment!