Red Thai Curry
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Red Thai Curry

Recipe by Ginger Kitchen
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 Tbsp coconut oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 yellow pepper, diced

  • 1 large courgette, diced

  • 1 large carrot, diced

  • 1 pack (8–10 cobs) baby corn, roughly chopped

  • 10–12 green beans, roughly chopped

  • 2 Tbsp tomato purée

  • 2 Tbsp vegan red Thai curry paste

  • 1/2 tsp ground ginger

  • Juice of 1/2 lime

  • 1 tin (400 ml) coconut milk

  • 1/2 cup vegetable stock

  • 1 handful spinach

Directions

  • In a large pan, melt the coconut oil over medium heat. Add the onion and fry for 1 to 2 minutes.
  • Add the garlic, yellow pepper, courgette, carrot, baby corn, and green beans. Fry for 4 to 5 minutes, until softened.
  • Stir in the tomato purée, curry paste, ginger, and lime juice.
  • Add the coconut milk and vegetable stock and bring to the boil, reduce the heat to low, and let simmer for 25 to 30 minutes.
  • Two minutes before the end, stir in the spinach.

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