Thai pea curry
A quiCK and easy dinner, but this dish packs a healthy and tasty punch. You can add any other veg you have kicking around in the fridge.
TO MAKE 1 PORTION
½ mug of rice 1 mug of water
Olive oil
1 onion, sliced
A few small potatoes, halved 1 tbsp Thai green curry paste 200ml coconut milk (from a 400ml tin) Handful of frozen peas Handful of mangetout (optional)
Salt and pepper
1 red chilli, sliced, or a pinch of dried chilli flakes
PUT the rice and the water in a saucepan with a lid and place over a medium heat. After about 7 minutes, when all the water is absorbed and the rice is cooked, turn off the heat and set aside. Meanwhile, pan-fry the onion and potatoes in a splash of oil over a medium heat for about 10 minutes until they just start to colour.
Add the Thai green curry paste and coconut milk and stir. Simmer for a few minutes, then add the peas and mangetout and simmer for a few minutes more until the vegetables are cooked.
If the potatoes are taking a while and the sauce becomes too thick, just loosen with a splash of water. Season to taste, then garnish with sliced red chilli or dried chilli flakes and serve with the rice.