Aye right! Thai-influenced vegetable curry

This is a right mad dish – it is a real piss-taker as your guests will believe it was difficult to do. It really is a piece of piss and is a sure winner every time.

Wot u need
1 packet mixed veg (I use Tesco fresh vegetable medley)
1 packet fresh sugar snap peas/mini sweetcorn
Juice of 1/2 lime – no more or the curry tastes too raw
2 red chillies (or four-five red birds eye chillis for hot)
4 garlic cloves (or two tsp garlic paste)
2 tsp ginger paste
3 tbsp vegetable oil
Fresh coriander
1 tsp turmeric
1 tsp chilli powder
2 medium onions
400g tin coconut milk
1 vegetable stock cube
3 or 4 Kafir lime leaves (if you can be arsed)

Wot u do
Create a marinade with the ginger paste, finely chopped garlic cloves, chilli powder, 2 tbsp chopped coriander, the juice of the 1/2 lime and 1 tbsp of oil. Stick the veg in the marinade and mix – leave for 15 minutes (in fridge.) Chop the onions very finely and fry until brown in 2 tbsp of the oil. Add the turmeric and fry for a further one minute. Add the veg mix and cook for five minues. Add the coconut milk and bring to the boil. Dissolve the stock cube in 2 tbsp boiled water and add to the veg mix. Add the chopped chillies and lime leaves. Simmer (open) for 15 minutes.

Serves 2. Serve with boiled rice and chappattis.

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This entry was posted in Main (Thai), Vegetarian (Main). Bookmark the permalink.

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