Coconut and vegetable red curry
|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|
|1||fresh coriander — handful|
|1||lime — wedges, to serve|
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.
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.