Veggie Thai Curry

If you’re wondering how to use up some of our amazing veggies, throwing them in a Thai curry is super quick way to serve up a dinner. You can make your own Thai pastes, but we cheated and used a ready made one. This dish is all about speed and no fuss. This is also perfect for doubling up and using the leftovers for lunch the next day!

Serves 2
2 carrots
1 courgette
1/2 red pepper
1/2 yellow pepper
1/2 broccoli
50g Thai curry paste of choice
1 tin of coconut milk
Rice of choice (we used white long grain)

Start by getting your rice cooking. Chop your veggies and set aside. Fry off your Thai curry paste in some olive oil, add in 120ml of water and 1/3 of your coconut milk. Once combined, add in your veg and allow to simmer. Once the veg starts to cook and releases some water, add in another 1/3 of your coconut milk. Continue to simmer on a low heat. Add your final 1/3 of coconut milk, allow to combine and warm through. Serve with your cooked rice and a wedge of lime.