Thai Red Curry

This is a weeknight curry for busy days. It’s creamy and smooth and ticks all my favourite boxes-  one pot, no fuss and great leftovers.

Peel and finely mince the garlic and ginger. Slice the red peppers into strips and the courgette into half discs.

Add the coconut oil to a large pan on medium heat. Add the garlic and ginger and fry for about 2 minutes until fragrant.

Add the curry paste and let is sizzle. Add the peppers and courgette, toss well and cook, tossing often, for about 5 minutes.

Pour in the coconut milk and bring it up to a bubble. Once it’s bubbling, turn the heat down to a gentle simmer. Sprinkle in the coconut sugar and tamari and continue to let it simmer for about 15 minutes until the veg is tender.

Drain and rinse the chickpeas and add them to the pot. Simmer for another 5 minutes before serving.

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