Instructions

Heat 1 tbsp of oil in a pan, over a low heat. Add the spices and stir until fragrant. Add 400ml of coconut milk, followed by the onions and garlic and stir. Add 1 tbsp of Thai fish sauce and simmer on a low heat for approx. 20 mins, or until the onions are soft. Once the sauce is cooked, add approx. 600g of chopped meat/fish to the sauce, along with approx 200g of chopped veggies (pak choi/baby sweetcorn/pea aubergine etc). Simmer for a further 10 minutes (or until meat/veggies are cooked through). Serve with rice and top with fresh coriander and slices of red chilli for an extra kick. 

For a vegan alternative, use soy sauce or tamari in place of the Thai fish sauce.

Ingredients

• Dehydrated onions & garlic

• Ground spices (paprika, galangal, coriander, lemongrass, chilli)

• Whole spices (kaffir lime leaves, green peppercorns, thai basil)

• Sugar

Allergens

May contain traces of nuts.