Thai Red
Vegetable Curry
Serves 4
2
points per serving
2tbsp red
curry paste
6 medium shallots, chopped finely
2 medium red peppers, deseeded and diced finely
2 medium carrots, peeled and cut into matchsticks
300ml vegetable stock
2 dried or fresh kaffir lime leaves, or the zest of 1 lemon or 2 limes
100g mushrooms
150g can sliced bamboo shoots, rinsed and drained
100ml reduced fat coconut milk
300ml soya milk (guess you could use semi skimmed instead)
200g beansprouts
2 heads bok choy, sliced
small bunch fresh coriander, chopped
6 medium shallots, chopped finely
2 medium red peppers, deseeded and diced finely
2 medium carrots, peeled and cut into matchsticks
300ml vegetable stock
2 dried or fresh kaffir lime leaves, or the zest of 1 lemon or 2 limes
100g mushrooms
150g can sliced bamboo shoots, rinsed and drained
100ml reduced fat coconut milk
300ml soya milk (guess you could use semi skimmed instead)
200g beansprouts
2 heads bok choy, sliced
small bunch fresh coriander, chopped
Heat a large frying pan or wok and add the curry paste, dry fry for 30 seconds.
Add shallots, red peppers and carrots and stir fry over a high
heat for 2 minutes until just browning on the edges, then add the stock and
lime leaves. Bring to the boil and simmer for 5 minute, then add the
mushrooms, bamboo shoots, coconut milk and soya milk. Cook for a further
15 minutes on a low heat but do not allow to boil
Add beansprouts and bok
choy and cook for 2 minutes, then stir in coriander and serve.
Tip:the
remaining coconut milk will freeze in 100ml quantities for another time.
