This is a delicious, simple Thai coconut curry sauce that will go with almost anything. When I was growing up our idea of exotic food was having curry sauce over our chips - well old Northern habits die hard. This is a slightly posher, more grown-up version of the same thing from a recipe book by Rose Elliot that I've had for years. It's a bit old and tatty, but the recipes are consistent winners.
4oz carrots, cut into batons
2 red peppers - sliced and deseeded
4oz baby corn - halved
4oz French beans - cut into 2cm pieces
4oz mangetout - halved
4oz baby spinach
4tbsp Thai red curry paste
4oog (a can) of coconut milk
Salt and pepper
Bring a pan of water to the boil. Cut carrots and peppers into 5cm batons, add to the water and simmer for 5 minutes. Add corn, beans and broccoli. Simmer for a further 3 minutes. Add mangetouts and spinach for a further 2 minutes. Drain. Return to pan. Add curry paste, coconut milk, salt and pepper, stir until heated through. Sprinkle on coriander. A tablespoon of crunchy crushed peanuts can be added if you want to be dead posh!
Enjoy with chicken or fish, or for a true Northern touch with fat chips.
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