Thai vegetable and coconut stir fry

I love this really quick dinner, it's restaurant quality but on the table in less than 25 minutes. Work with it to give it some good flavour, plenty of spice and seasoning.
  • Serves
    3
  • Prep
    10 mins
  • Cook
    15 mins
  • Difficulty
    Easy
Ingredients
  • 2 tablespoons of red thai curry paste (depending on taste)
  • 1 large onion, chopped
  • 1 clove of garlic, crushed
  • 1 red chilli deseeded and finely chopped
  • thumb-sized piece of ginger, finely chopped
  • 200ml can of full fat coconut cream
  • 1 red and 1 yellow pepper, deseeded and cut into chunks
  • large handful of shredded kale, Cavolo Nero or Swiss Chard
  • any other vegetables you like to add, could be mange tout, baby corn, pak choi, beansprouts
  • handful of cashew nuts
  • 1 tablespoon of soy sauce
  • good squeeze of fresh lime
  • sea salt to taste
Instructions
Fry the onion , garlic and ginger in olive oil until softened and translucent the add the curry paste, stir and cook for minute.

Add the rest of the vegetables and the cashews and stir fry until softened but still bright and with a bit of crunch.

Tip the coconut cream in and the lime juice and soy sauce, and season to taste. Simmer for a couple of minutes.

Serve on its own or with rice of noodles and a little sweet chilli sauce.
Nutrition info
Lots of fibre in this dish, which will give your gut microbes a huge happy boost, they love top feast on fibre, it makes the good guys stronger and seriously hacks off the baddies!

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

Be kind to all creatutres. This is the true religion.
Buddha
Share this recipe
Print Friendly and PDF
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you accept our use of cookies. Learn More