Vegetable Thai Red Curry
A vegan take on a Thai red curry. Here at Family Meals we like spice foods but you can always leave 1-2 chilli's out if you like a milder curry. Prep Time: 5 minutes Cooking Time: 20 minutes What you need: 5 Shallots 3 Small Red Chilli's 4 Cloves of Garlic 2 Inch Fresh Ginger 1 Lime 1 Lemon 1 Pack Baby Corn 2 Peppers 1 Pack Mange Tout 1 Tin Coconut Milk 3 tsp Paprika 2 tsp Coriander Roughly chop the shallots, chilli and garlic. Grate the ginger, zest and juice both the lime and lemon and add it all to a blender. Add the paprika and coriander and blend it to a smooth paste. Heat 1/2 tsp of oil in a pan on a medium heat, chop the baby corn and peppers and add to the pan for 5 minutes. Add the paste and stir for another 3 minutes. Add the coconut milk stir and bring to the boil. Once bubbling, reduce the heat add the mange tout and simmer for 10 minutes. Cook rice following the instructions (we used microwaveable rice to keep it simple) Serve and