Monday, 25 August 2008

Easy Red Thai Curry

Easy Red Thai Curry

Easy Red Thai Curry: serves 2.

100g new potatoes, diced
170g mushrooms, halved and sliced
80g frozen petite pois
100g carrots, sliced and halved
45g fresh baby spinach
30g plain cashews
1/2 can reduced fat coconut milk
1Tb red thai curry paste
1Tb vegetable oil

Heat 1/2 tablespoon vegetable oil and fry mushrooms until soft. Remove. Heat the other tablespoon of oil and briefly fry paste on low heat then add potatoes, carrots and peas. Fry gently for 3 minutes then add coconut milk. Stir well and simmer with lid on for about 10- 15 minutes or until potatoes are tender. Stir in mushrooms, cashews and spinach and cook until spinach wilts. Serve with rice.

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