Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 15ml (1tbsp) oil

  2. 175g (6oz) shallots, peeled and halved

  3. 30ml (2tbsp) Thai green curry paste

  4. 400ml can reduced-fat coconut milk

  5. 450g (1lb) cauliflower florets

  6. 1 red pepper, deseeded and cut into strips

  7. 175g (6oz) green beans, halved

  8. 100g (4oz) baby sweetcorn, halved

  9. 30ml (2tbsp) soy sauce

  10. Juice of half a lime

  11. Fresh coriander, to garnish

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large deep frying pan and fry the shallots for 5 mins. Stir in the curry paste and cook for 1 min then pour in 1 litre (1¾ pt) water and the coconut milk.

  2. Add the cauliflower and simmer gently for 10 mins then add the pepper, green beans and sweetcorn. Simmer for a further 6-8 mins until all the vegetables are just tender.

  3. Stir in the soy sauce and lime juice, and season to taste with salt and freshly ground black pepper. Serve in bowls garnished with fresh coriander leaves.

Comments

882,796
Send feedback