Get your mid-week kick of protein, in the form of this delicious, hearty Vegetable Thai Curry.
Recipe serves 2 people
Ingredients
1 x large onion
400g mixed vegetables or frozen roasted vegetables
1 x 500g jar red Thai curry sauce
100ml olive oil
300ml coconut milk
1 bunch coriander
2 x mini garlic naan breads
40g Trailhead black pepper beef jerky
How to cook
- Peel and finely dice the onion
- Peel, prepare and roughly dice the vegetables of your choice, place on a roasting tray drizzle over the olive oil and season
- Place the vegetables into a medium heat oven until browned and cooked
- Sauté the diced onions in a pan then add the Thai red curry sauce and coconut milk then simmer
- Add the roasted vegetables to the curry and cook until hot
- Warm the naan bread in the oven
- Chop the coriander
To Serve
Cut open the naan bread place into a bowl arrange the roasted vegetable curry on to the bread top with the black pepper beef jerky garnish with chopped coriander.
