£87.99
24cm Semi flat Frying Pan with lid
A high quality frying pan which is perfect for dry frying eggs and omelettes and much, much more. With a detachable handle, the pan becomes a fantastic oven dish too!
Thai vegetable curry
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Nutritional Info
Calories per serving
250KCal
Ingredients
- 1 small red onion, finely chopped
- 1 clove garlic, crushed
- 1 tsp lemongrass, finely chopped
- 2cm piece fresh ginger, finely chopped
- 2 tsps ground coriander
- 150g diced sweet potato, peeled and chopped
- 1 tsp vegetable stock powder
- 1 small red chilli, sliced
- 1 yellow pepper, diced
- 200ml reduced fat coconut milk
- fresh coriander, to serve
- freshly ground black pepper
Cooking Instructions
- Preheat a non-stick frying pan. Dry fry the onion and garlic until soft. Add the spices and sweet potatoes and cook for 2-3 minutes.
- Add the remaining ingredients and simmer gently for 20 minutes until the vegetables are soft. Just before serving stir in the fresh coriander, check the seasoning adding salt and black pepper if needed. Serve with brown rice and top with fresh coriander.
Tips
freeze chillies to keep them fresh and chop from frozen.
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