Vegetable in Coconut Curry Sauce

  • Yield : 1
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 25m

The vegetable dish is curry taste.

Tips : Can be baked at 220 C preheated oven until the top is golden yellow.


  • Asparagus 75g
  • Broccoli 75g
  • Cauliflower 150g
  • Canned Button 90g
  • Canned Baby Corn 90g
  • Crab-Flavored Sticks(torn into shreds) 3 pcs
  • Oil 1 tbsp
  • Coconut Curry Sauce 3 tbsps
  • Coconut Milk 1/3 cup
  • Water 1 cup
  • CornStarch 2 tbsps


Step 1

Cut all vegetable into mouthful size. Then, cook all vegetables in boiling water until tender. Drain and arrange on a deep serving plate. Keep warm.

Step 2

Stir-fry crab-flavored stick shreds in 1 tbsp oil. Stir in sauce mix and cook until sauce thickens. Pour over vegetable and serve hot.

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