Thai red curry

This all in one pot healthy red Thai curry could not be any easier!

Serves 2

Ingredients

• 200g protein option (cooked chicken, tempeh, fish etc - cut into small chunks/cubes)

• 1 medium sweet potato

• 100g mushrooms, sliced in half

• 2 fresh red chillies, sliced or ¼ tsp chilli powder

• 100g green beans

• 100g baby corn

• 100g thinly sliced bell peppers

• 100g broccoli

• 100g bamboo shoots

• tablespoon Thai red curry paste

• 1 x tin reduced fat coconut milk

Recipe

1) Place all of the ingredients into a slow cooker, pressure cooker or a large pot on the hob with the lid on. Make sure you stir and combine all of the ingredients before putting the lid on and cooking on a low-medium heat until the veg is cooked through.

2) Add some water or tomato passata if it starts to dry out, but by keeping the lid on, you should retain most of the moisture from the veg.

3) Serve with some additional fresh salad and/or a small amount of whole grains such as red/wild/brown rice, bulgur, quinoa or buckwheat.

Top Tips

If there are any ingredients that you do not like in any of the recipes, then feel free to swap them out for another food choice within the same food category (grains, beans & other legumes, fruit, veg, nuts & seeds).

You can also use frozen fruit or veg when you don’t have the fresh option.

Don’t forget to keep the skins on your veg where possible for essential added fibre and nutrition.

Why not try some other healthy meals? Explore our breakfast, lunch, dinner, snack and other delicious dessert recipes.

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