Speedy red Thai vegetable curry
This is a great vegetarian dish, but if you want some meat in your meal try adding 4oz shredded cooked chicken or cooked prawns.
(Serves 4)
Ingredients:
1 tbsp vegetable oil1 onion, chopped2 garlic cloves, chopped2 tbsp Thai red curry paste (check ingredients when buying pre-made paste - there should be no added sugar or hydrogenated fats)1 red pepper, deseeded and sliced500ml vegetable stock2 tbsp Thai fish sauce200g can bamboo shoots, drained200g beansprouts200g can of water chestnuts, drained and finely sliced100g baby spinach leaves2 tbsp coriander leaves
Method:
Heat the oil in a large pan, add the onion and fry for a few minutes to soften
Add the garlic, curry paste, pepper, stock, fish sauce and cook for 2 minutes
Add the bamboo shoots, beansprouts, water chestnuts and spinach leaves, heat for 4 minutes to warm through
Serve with coriander leaves