Method

  • Add 2 – 3 table spoons of Thai Green curry paste and heat gently in a frying pan until it starts to fry in its own oil.
  • Add a little extra oil if it starts to stick.
  • Add 200ml coconut milk and bring to a simmer.
  • Add 50g Butternut squash, peeled and cubed to the mix.
  • Add 50g Sweet potato, peeled and cubed to the mix.
  • Simmer squash and potato for 10 minutes or until almost tender.
  • Add 50g Courgettes, peeled and cubed to the mix.
  • Add 3/4 Cherry tomatoes to the mix.
  • Cook Corgettes and tomatoes in the mix for a further two minutes.
  • Serve with Promin Low Protein Imitation Rice.
chef “Why not try our Pakoras and Samosas with your curry”