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  • Onion 100.0 g
  • Oil 20.0 ml
  • Baby marrow 250.0 g
  • Red pepper 250.0 g
  • Red chilli 2.0 g
  • Basil 10.0 g
  • Baby corn 200.0 g
  • Carrots 100.0 g
  • Sugar snap peas 100.0 g
  • Coconut milk (light) 800.0 ml
  • Water 250.0 ml
  • Mung beans 200.0 g
  • Sweet potato 200.0 g
  • Cauliflower florets 200.0 g
  1. Preparation:

    • Finely chop the onions.
    • Thinly slice the baby marrows. Cut red pepper into thin strips. Remove seeds and slice chilli. Roughly chop half of the basil. Halve the baby corn. Slice the carrots. Halve the sugar snap stick peas.
    • Keep the remaining basil aside.
  2. Method:

    • Heat the oil in a pot and fry onions until slightly brown.
    • Add coconut milk, water, Robertsons Thai Red Curry, baby marrow, red pepper, red chilli and basil, cook for 5 min. Cook and drain the mung beans. Boil and drain the sweet potato. Add in the other ingredients and cook for a further 5 min, stirring occasionally.
    • Garnish with basil.
  3. Chef's Tip:

    • Substitute coconut milk with cream or Knorr Professional Vegetable Stock Granules or soya milk.