Famous Plentiful Colourful Thai Red Curry

When this was the recipe kit of the week, we couldn't keep up! We had so many requests to make it again - and one day - we will! For now, here's the recipe and we have all products in store.

Ingredients:

• 2 tbsp oil (coconut is best!)
• 1 Onion (chop)
• Garlic (use 4 cloves & crush)
• Basmati Rice - 75g dry rice per person
• 1 Jar Thai Curry Paste
• 1 tbsp Brown Sugar
• 1 Chilli (finely chop)
• 1 Squash OR Sweet Potato (peel and chop into 1.5cm cubes)
• 1 Pepper (chop)
• 1 Large/2 Small carrots (chop into elongated rounds or strips)
• Coconut Milk
• Salt or Soy Sauce

Optional extras:

• Coriander to finish
• Cornflour for a thicker sauce
• Spinach or Kale to pack in the veg!

Method:

• Prep your rice by soaking it for 30 minutes in water, and rinse in a sieve

For the curry:

• Fry the chopped onion in 1 tbsp oil until soft (around 5 minutes on a low heat).
• Add chopped garlic, fry on low for 2 mins more.
• Add chopped chilli (use just half for medium spice and freeze the rest, or full for spicy), the whole jar of curry paste, sugar, and a big pinch of salt or soy sauce to taste, fry for 2 mins more
• Add chopped squash, carrots and chopped red pepper, cook for 5 minutes
• Add 200ml water, enough to half cover, plus a tin of coconut milk
• Leave this to simmer for 20 minutes, removing the lid for the second half (add extra greens at this point for added healthiness and portion!)
• At the end, add a tbsp cornflour if you prefer a thicker sauce

For the rice (whilst the curry simmers):

• Add 2 cups of water to 1 cup of rice to a pan, set over medium heat, bring to the boil, then reduce to simmer.
• Cover and cook for 10-12 minutes.
• Turn off the heat and leave for 5 mins.
• Ready to serve - it should be a little sticky!