Coconut and vegetable red curry

Recipe from: 09 July 2013
coconut-curry-redcurry-vegetarian-recipe-winter

Ingredients 12
Servings 4
Time 00:5

Ingredients

  • 400
    g
    coconut milk
  • 30
    ml
    red curry paste
  • 5
    ml
    PnP brown sugar
  • 10
    ml
    fish sauce
  • 15
    ml
    lime juice, optional
  • 800
    g
    butternuts, peeled and cut into 3cm chunks
  • 250
    ml
    vegetable stock
  • 125
    g
    sugar snap peas, sliced on the diagonal
  • 3
    tomatoes, sliced and deseeded
  • 100
    g
    PnP English spinach
  • 1
    handful coriander leaves
  • 1
    handful lime wedges, or lime for serving
 

Method

00:25
 
Heat half the coconut milk in a large saucepan and reduce, stirring occasionally until slightly thickened.

Stir in curry paste, sugar, fish sauce and lime juice and cook for a further 3 minutes.

Add remaining coconut milk, butternut and stock and cook for 15 minutes or until butternut is tender.

Add peas, sugar snaps, tomatoes and spinach.

Simmer for 5 minutes to heat through.

Garnish with coriander leaves and serve with steamed rice and lime or lemon wedges.


Good ideas:

Replace the fish sauce with soy sauce to make a vegan version.

Add some chicken breast fillet strips or sliced beer for a carnivorous option.


This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 

Read more on: thai  |  vegetarian  |  curry  |  recipes
 

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