Coconut and vegetable red curry

4 servings Prep: 15 mins, Cooking: 30 mins
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A light, zesty vegetarian dinner with sticky rice.

By Food24 July 09 2013
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Ingredients (12)

400 g coconut milk
30 ml curry paste — red
5 ml pnp brown sugar
10 ml fish sauce
15 ml fresh lime juice — optional
800 g butternut — peeled, chopped
250 ml stock — vegetable
125 g sugar snap peas — sliced on the diagonal
3 tomatoes — deseeded and sliced
100 g spinach
1 fresh coriander — handful
1 lime — wedges, to serve
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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.

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