National Curry Week: Terrific Thai Curry

It’s National Curry Week! This week we’re being inspired by the surplus produce in our warehouses to bring you 3 different curry recipes, inspired by cultures across the world.

To kick off, we’re heading to Southeast Asia for this veggie-packed curry!

Ingredients

• 2 tbsp vegetable oil

• 1 onion, thinly sliced

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

• 2-3 tbsp Thai red or green curry paste (use more for extra heat)

• 2 bell peppers, sliced into thin strips

• 2 carrots, sliced into thin matchsticks

• 1 large handful of mangetout, trimmed

• 1 can (400ml) coconut milk

• 1 tbsp soy sauce or tamari (for a gluten-free option)

• 1 tsp sugar or honey (optional, to balance flavors)

• Juice of 1 lime

• Fresh coriander or Thai basil for garnish (optional)

• Chopped chili pepper of choice (optional)

• Cooked rice or noodles for serving

Method

1. Heat the oil in a large pan over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened.

2. Add the garlic and ginger, stirring for 1-2 minutes until fragrant.

3. Stir in the Thai curry paste and cook for another minute, letting the flavors bloom.

4. Add the carrots and peppers to the pan, stir to coat them in the curry paste, and cook for 5 minutes until they begin to soften.

5. Pour in the coconut milk, soy sauce, and sugar (if using). Bring to a gentle simmer.

6. Add the mangetout and cook for another 3-4 minutes until they are just tender but still crisp.

7. Squeeze in the lime juice and adjust seasoning with more soy sauce or lime if needed.

8. Serve over rice or noodles, and garnish with fresh coriander or Thai basil if desired. 

This recipe is perfect for using up veggies while giving them a fresh, fragrant Thai twist!