Serves 2
You can use any veg but I prefer the following:
– 1 red onion (big pieces – I cut it into quarters then half again)
– 1 red or green pepper (big pieces same as onion)
– Handful of mangetout
– Half a courgette
– 4 pieces of tender stem broccoli
Protein: you can use chicken, prawns or both. I had some salmon to use up so I baked it in tin foil for 15 mins – I put some Shichimi in it which is like a Japanese 7 spice rub (chilli, citrus peel, seasame seed etc) but Otherwise I’d put some chilli flakes and ginger on it)
Sauce:
– 2 tablespoons Thai red curry paste
– Tin of coconut milk- Teaspoon of veg bullion
– 2 tablespoons fish sauce (can get from Sainsbury’s – Japanese section at end of the aisle with Thai and curry stuff)
– Juice of 1 lime
-Brown rice (microwave packet 2mins)
Garnish
– 1 red chilli chopped- Fresh coriander leaves
Method- Get the wok on a high heat- Chuck in the protein (chicken will take longer to cook than prawns) for about 3-4mins stirring to make sure it doesn’t stick- Add red Thai curry paste. Cook for a min to release all the flavours- Add the veg and cook for further 2-3 mins. You want the veg crunchy so don’t over cook and reason why it’s in big pieces.- Add the coconut milk, fish sauce lime juice and veg bullion get that bubbling then turn down the heat. Simmer for 5 mins.- while simmering put the brown rice in the microwave. 2 mins and ping!To serve:I prefer my curries in a dish with higher sides. Just bought a lovely one from Sainsbury’s for £6 and it’s beautiful.Ladle some curry into the dishes. Make a little well in the middle of the dish with the ladle if you can pushing the veg and protein to the sides. Spoon half the rice into the middle and garnish round the outside with fresh chilli and fresh coriander.
Boom