Red Curry Sauce

Red Curry & Pumpkin

½ cup beef, chicken, or tofu
1 cup butternut squash (chopped)
1 kaffir lime leaf (optional)
2 leaves Thai sweet basil (optional)

16 oz Thai Away Red Curry Sauce

Peel and cut butternut squash into ¾" chunks.
Steam lightly and put aside.
Cut meat into thin slices (or dice tofu). Lightly sauté or blanche meat or tofu.
Add meat and vegetables into a saucepan with curry sauce and simmer gently until fully cooked. (About 5 minutes)
Before serving add thinly sliced fresh Kaffir Lime leaves and Thai sweet basil on top.

Serve in a bowl with a dish of rice beside. Thai curry is very rich so add a spoonful at a time on top of your rice and enjoy!

Serves 2 to 3 people

Steamed Snapper with Red Coconut Curry
(Hor Mok Pla)

1 piece of snapper
1 egg
2 leaves Thai sweet basil (optional)

8 oz Thai Away Red Curry Sauce

• Deep fry the snapper until cooked, place on plate
• Heat up curry sauce slowly
• Beat in egg, stir well
• Pour sauce mixture over the snapper

Before serving add sprigs of Thai sweet basil on top.

Serve with Thai Jasmine rice.

Serves 2 to 3 people