Indulgent Thai red curry packed with lots of veggies!
I will admit, I used to make all of my curry fresh from a jar from Sainsburys, purely because I always thought curry was a complicated dish to make. I was never really happy with the taste or texture of the jarred curries, as they taste a bit ‘plasticy’ to me, but it was just so easy. I’m all about shortcuts, but when it comes to curry, DON’T BE LAZY – it’s so easy to make using curry pastes. The recipe below is really straight forward, and quick. You don’t need to be a master-chef.
Prep time: 10 minutes
Cooking time: 20 minutes
Total: 30 minutes
- 2 tbsp coconut oil
- 1 red onion, sliced
- 5 garlic cloves, minced
- 2 inches ginger, grated
- 2 red peppers, thinly sliced
- 2 large red chillies, sliced
- 1 courgette, thinly sliced
- 1 cup baby sweetcorn, sliced
- 1/2 broccoli, chopped
- 1 cup mange tout
- 1/2 cup raw cashews
- 1/2 cup red thai curry paste (double check label for quantity)
- 1 tin full-fat coconut milk
- 2 limes
- Soy sauce, to taste (optional)
- Big handful of coriander
- Spring onion, to garnish
- Fry the onion, garlic, ginger, peppers, and chilies in coconut oil for 2 minutes until the onions have browned a little.
- Add the sweetcorn, courgettes, broccoli, mange tout, cashews and curry paste and fry for 5 minutes on a medium-high heat.
- Add the coconut milk to the pan and stir it in. Fill the can up 1/3 of the way with water and also add to the pan. Cook it on a medium heat for a further 3 minutes.
- Squeeze the juice of the limes in and stir it in with a big handful of coriander.
- Cook on a low heat for 10 minutes and serve with the fresh rice.
- Sprinkle some more fresh coriander and chopped spring onion on-top, add a splash of soy sauce (if you wish) and ENJOY!!!