Red Thai Curry

Ginger Kitchen

Ginger Kitchen

Vegan

Red Thai Curry

  • Prep Time 10m
  • Cook Time 30m
  • Servings 3

Ingredients

  •  1 Tbsp coconut oil
  •  1 onion, finely chopped
  •  2 cloves garlic, minced
  •  1 yellow pepper, diced
  •  1 large courgette, diced
  •  1 large carrot, diced
  •  1 pack (8–10 cobs) baby corn, roughly chopped
  •  10–12 green beans, roughly chopped
  •  2 Tbsp tomato purée
  •  2 Tbsp vegan red Thai curry paste
  •  1/2 tsp ground ginger
  •  Juice of 1/2 lime
  •  1 tin (400 ml) coconut milk
  •  1/2 cup vegetable stock
  •  1 handful spinach

Method

  • In a large pan, melt the coconut oil over medium heat. Add the onion and fry for 1 to 2 minutes.
  • Add the garlic, yellow pepper, courgette, carrot, baby corn, and green beans. Fry for 4 to 5 minutes, until softened.
  • Stir in the tomato purée, curry paste, ginger, and lime juice.
  • Add the coconut milk and vegetable stock and bring to the boil, reduce the heat to low, and let simmer for 25 to 30 minutes.
  • Two minutes before the end, stir in the spinach.

Recipe Adapted From Ginger Kitchen