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Welcome to my blog you gorgeous gluten-less human...

I'm so glad you're here!

 

Thai Red Curry (GF and Vegan)

Thai Red Curry (GF and Vegan)

I absolutely love Thai food! I spent a few weeks in Thailand last year, and didn't get bored of the amazing curries at all. They're a really easy go-to gluten free dish, and because they use coconut milk it's really easy to make a vegan version too!

I'd never had a Thai red curry with sweet potato before, but as I'm a huge fan of the potato's orange cousin I decided to give it a go, and was so pleased with the result. The sweetness of the potato goes so well with the spice of the red curry.

Please leave a comment if you give it a go :)

Ingredients

(serves 2)

  • 1 Sweet Potato
  • 1 Courgette
  • 1 Sweet Pepper (red, orange or yellow)
  • 1 Carrot
  • 50g Thai Red Curry Paste (I use Blue Dragon)
  • 400ml coconut milk (if you like a thicker, spicier curry, use 200ml)
  • 1 inch Ginger Root
  • 1 Garlic Clove
  • A few basil leaves
  • Vegetable oil
  • Rice to serve

Method

 

  1. Peel the sweet potato and chop into bite-size chunks, place in a saucepan of boiling water and cook for 10 minutes.
  2. Meanwhile, peel and chop the carrot. Heat 1 tbsp vegetable oil in a wok or large pan and add the chopped carrot. Chop the pepper and courgette and add into the pan.
  3. Crush the garlic, and peel and grate the ginger, and add both to the wok. Let cook for 1 minute to release the flavour, making sure the garlic doesn't burn.
  4. Take the sweet potato off the boil, drain and add to the wok. Add in the curry paste and stir while cooking for 1 minute.
  5. Pour in the coconut milk and stir. Bring to the boil, then reduce to a low heat while you cook the rice.
  6. Cook the rice.
  7. Take the curry off the heat and stir in a few of the basil leaves, leaving a couple for decoration.
  8. Serve with the rice.

Enjoy!x

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