Vegan Thai Red Curry


2 tbsp. groundnut oil

2 onions thinly sliced

1 bunch fine asparagus

400ml coconut milk

2 tbsp. vegan thai red paste

3 fresh kaffir lime leaves

225g baby spinach

optional 1 head pak choi or 1 head Chinese leaves

handful fresh coriander (cilantro)

cooked rice, to serve

1. fry onoins and aspargus in the oil 1-2 minutes

2. add coconut milk, curry paste and lime leaves, gently bring to the boil and simmer for 5 minutes, stirring occasionally.

3. Add the spinach, pak choi, Chinese leaves and cook for 2-3 minutes until wilted. add coriander stir well. Serve immediately with cooked rice.

adapted from Vegan 100 everyday recipes by Parragon


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