Thai Red Curry
This is the curry I made for the Autumn Clean Eating Challenge, it is so easy & delicious and made about 6 generous servings. There will be more info about the specific ingredients posted on the Clean Eating Challenge page.
500g Quorn / chicken / beef / prawns
400g Sweet potato
100g Thai red curry paste (I use Thai Taste from Tescos)
200g Creamed Coconut (melt in hot water)
150g mange tout
150g baby corn
2 handfuls spinach
Chilli flakes & fresh basil to top
Fry the onion off in a tablespoon of water, add the thai red curry paste and cook until you can smell the spices, then add your quorn or protein of your choice and stir until everything is mixed through.
Add the coconut cream, all the veggies (except for the spinach) & half a cup of boiling water. If the mixture dries up before you are finished cooking add more water.
Simmer for 20 minutes & mix the spinach through. When serving top with chilli flakes & fresh basil.