This takes less than 20 minutes to pull together, plus you can adapt it to use any veg you like or whatever you have on hand.
2 people10 minutes10 minutes
cut into bite-sized florets
1 - Red Pepper
1 - SuperValu Courgette
1bunchSuperValu Fresh Basil
1bunchSuperValu Fresh Coriander
1stickSuperValu Fresh Ginger
(thumb-sized) peeled and chopped
2 - SuperValu Green Chilli
deseeded and chopped
2 - SuperValu Limes
finely chopped, including the green tops
100gSuperValu Sugar Snap Peas
3 - SuperValu Bean Sprouts
1tbspSuperValu Goodness Cashew Nuts
First make your curry paste. Place the garlic chillies, ginger, basil and coriander stems, lime juice, soy sauce, honey, ground coriander and ground cumin in a blender and blitz together into a paste. You may need to add a bit of the coconut milk to help it blend.
Heat the oil in a large pan set over a medium heat, then add all the vegetables (reserve some of the spring onions to garnish) and fry for 5 minutes. Add the curry paste and cook for 2 minutes, stirring regularly. Add the coconut milk and cook for a further 5 minutes.
To plate up, top with the reserved spring onions beansprouts, a few torn coriander and basil leaves and some crushed nuts.