Pineapple Thai Curry
Heat the oil in a wok or pan.
Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock.
There are no reviews yet.
Only logged in customers who have purchased this product may leave a review.
2021©The Feast || Designed, Developed and Maintained by : www.DigitalBridge.Ca