Dinner - Thai Red Curry - Indy Power

SERVES 4

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.

Ingredients

• 2 Tablespoons of Coconut Oil
• 3 Cloves of Garlic
• 20g of Ginger
• 4 Teaspoons of Thai Red Curry Paste
• 2 Tins of Coconut Milk
• 2 Red Peppers
• 2 Courgettes
• 1 Tablespoons of Tamari
• 1 Teaspoon of Coconut Sugar
• 1 Tin of Chickpeas

Method

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 5minutes before serving.

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With thanks to Indy Power. To access Indy’s full range of recipe’s please visit her website:

https://littlegreenspoon.ie/

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