This recipe calls for lean meat, red kidney beans, onions, ginger, garlic, evaporated milk, coconut essence, and garam masala to make a Thai curry with mixed vegetables. The meat and spices are browned together before adding the beans, vegetables, milk, and essence. The curry is simmered until the vegetables are cooked, then served over rice.
This recipe calls for lean meat, red kidney beans, onions, ginger, garlic, evaporated milk, coconut essence, and garam masala to make a Thai curry with mixed vegetables. The meat and spices are browned together before adding the beans, vegetables, milk, and essence. The curry is simmered until the vegetables are cooked, then served over rice.
This recipe calls for lean meat, red kidney beans, onions, ginger, garlic, evaporated milk, coconut essence, and garam masala to make a Thai curry with mixed vegetables. The meat and spices are browned together before adding the beans, vegetables, milk, and essence. The curry is simmered until the vegetables are cooked, then served over rice.
300g lean meat (beef, kangaroo, chicken, lamb or fish)
1 to 1 tablespoon green or red curry paste 400g red kidney beans 1 onion 1 teaspoon crushed ginger 1 teaspoon crushed garlic 440ml tin Carnation light evaporated milk 1 teaspoon coconut essence 1 teaspoon garman masala 5 cups of mixed veggies Heat pan, add curry paste. Add meat, onion, garlic and ginger, and brown meat. Stir in beans, garman masala. Add veggies. Pour in Carnation milk and small amount water. Add essence. Stir occasionally until veggies are cooked. Serve with rice.