
Sweet Chilli Thai Red Curry
Ingredients
1 tsp coconut oil
Bunch of Spring onions
2 tbsp red Thai paste
1 green pepper, sliced
1 red pepper, sliced
1 carrot, sliced into thin strips
100g edamame beans
Handful of spinach
150g Nush Sweet Chilli Cheese
1 lime, juiced
100g cooked rice
Coriander
Method
Cook the onions in the coconut oil, before stirring in the red curry paste, adding the vegetables and cooking on a low heat for ten minutes until soft
Stir in the sweet chilli cheese, adding a splash or two of water to simmer the mix, add the edamame beans, cooked rice and spinach and cook all together for another ten minutes
Squeeze in lime and sprinkle in coriander and divide between two bowls
The quickest and easiest Thai Curry with no coconut milk needed whatsoever, creamy, slightly spicy and 100% dairy free