Sweet Chilli Thai Red Curry

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

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