A really simple and easy to prepare Red Thai Curry. It takes about 5 minutes to prepare and a few hours to cook – as it is in a slow cooker / crock pot it can just be left!

Ingredients

• 3 tsp red Thai curry paste
• 1 tsp green Thai curry paste
• 1 large can butter beans
• 4 small beetroot  - chopped
• 250g chestnut mushrooms – chopped
• 100g shitake mushrooms – chopped
• 6 or 7 sprouting broccoli shoots – chopped
• 6 or 7 good handfuls chard / spring greens / spinach – washed and torn up
• 1 small can reduced fat coconut milk, or coconut milk powder to taste
• Enough hot water to cover the vegetables
• Vegetable stock cube
• A handful of fresh corriander / cilantro
• 1/2 a lime

You can use any combination of veggies that you want!

If you want this to be vegan make sure you use vegan Thai curry pastes and stock cubes!

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Method:

• Mix the red and green Thai curry paste with the veggie stock cube and a little hot water, add the coconut milk or coconut milk powder + water (You can modify the heat of this by reducing the amount of green Thai curry paste)
• Drop in all the veggies
• Add enough water to cover
• Cook in the slow cooker…..
• Scatter the fresh corriander over the top to serve and add a lime wedge so you can squeeze your own lime juice over the top

Serve with Thai fragrant rice and a little yogurt on top if you don’t like it too hot…

Other recipes you might like:

Chocolate, Hazelnut & Brioche Butter Pudding

Best Multi-Seed Homemade Bread Ever

Rustic caramelised carrots recipe

Slow Cooked Bolognese for Spaghetti

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Image via Wikipedia