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.

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

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