Quick, easy and yummy thai curry for weekday dinners when you need to cook dinner under 30 minutes!
Serves 4
2 carrots
20cm leek
250g baby corn
250g broccoli
150g bamboo sprouts
2 cans of coconut cream
100ml peanut butter
3 tsp red chili paste
Sea salt
Coconut oil for frying
Cut the carrots, leek and baby corn into medium sized sticks, cut the broccoli in small chunks and in a pan, fry the all the vegetables on low to medium heat for a few minutes. Add the coconut cream and then the peanut butter and bring to a boil. Add the chili paste and salt, and let it simmer for 5-10 minutes. Serve with basmati rice.
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