Red Thai Curry

Monday, 15 August 2016

I feel a little bit like I'm cheating with this recipe because it's not actually 100% homemade... I know, I'm sorry! But, there are some things that you can buy so perfect that there really is just no need to try and create a homemade version, and I find Thai curry paste is one of those things. The one I buy is a brand called Geo Organics which I got in my local health foods store. It's vegan and has really good ingredients, or, in other words, isn't packed full of added salt and salt. So, sometimes it's okay not to cook absolutely completely from scratch and still have really yummy tasting food, and it's only the paste so really you did still cook almost all of it yourself. If you try this recipe, you will see what I mean because it is so delicious. Best served with lots and lots of rice.

You will need (serves 3-4): 
1 tin coconut milk (400ml)
2 tablespoons vegan red Thai curry paste
1 yellow pepper
1 large courgette
1 large carrot
1 pack baby corn (around 8-10 cobs)
1 onion
a handful of green beans (around 10-12)
a handful of spinach
the juice of 1/2 a lime
2 tablespoons tomato puree
1/2 cup vegetable stock (made with 1/2 a stock cube)
2 gloves garlic
1/2 teaspoon ginger
coconut oil for frying

- Finely chop the onion and chop up the pepper, courgette, carrot, baby corn and green beans into chunks.
- In a large pot, melt down a little coconut oil over a medium heat. Add the onion and fry for 1-2 minutes.
- Mince the garlic and then add this along with all the chopped vegetables into the pot. Fry for 4-5 minutes until the vegetables have softened.
- Add the tomato puree, curry paste, ginger and lime juice to the pot and mix everything together.
- Add the coconut milk and vegetable stock to the pot and bring to the boil.
- Once boiling, reduce heat to low and leave to simmer for 25-30 minutes.
- Finally, add in the spinach two minutes before the end of cooking and stir through.

Download recipe 

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