Veggie Thai red curry

Veggie Thai red curry | Easy Food
Serves 4
1 tbsp coconut oil
2 tbsp Thai red curry paste
1 x 400ml tinned coconut milk
1 onion, chopped
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 carrots, peeled and sliced on the diagonal
200g baby spinach
1 lime, juiced
1 tsp brown sugar

To serve:
Red chillies, sliced
Spring onions, sliced
Fresh coriander, chopped
Lime wedges

  1. Heat the coconut oil in a large pan or wok over a medium heat. Add the curry paste and cook, stirring, for two minutes.
  2. Stir in the coconut milk and cook for one minute. Bring to a simmer, add the onion, peppers and carrots and cook for 4-5 minutes.
  3. Add the spinach and cook for 3-4 minutes until the spinach has wilted and the vegetables are just tender but still retain some crunch.
  4. Remove the pan from the heat and add the lime juice and sugar.
  5. Serve in warmed bowls with rice, garnished with sliced chillies, chopped spring onions and coriander and some extra lime wedges for squeezing over.

Per serving: 346kcals, 30.2g fat (25.2g saturated), 18.8g carbs, 9g sugars, 4.9g protein, 5.4g fibre, 0.537g sodium

Add tofu for extra protein!