10 Minute Thai Vegetable Curry

This is so quick and tasty you'll make it over and over again!


One red pepper roughly chopped

One green pepper roughly chopped

One bag choi sum or pak choi, roughly chopped

One bag beansprouts

Thumb-sized piece of ginger, choppped

Two cloves garlic chopped

Handful chopped fresh corriander

One red chilli chopped

One can Tesco Coconut Cream

Juice of half a lime

Two tablespoons fish sauce (I recommend adding this to taste depending on how salty you like it)



Fry the peppers and Pak Choi/CHoi Sum for 3-4 minutes until they start to soften (fry in virgin coconut oil for the best flavour and great nutritional value although olive oil is fine)

Add the ginger, garlic and chilli and cook for a further for 2 minutes being careful not to let them go brown

Add the beansprouts and cook for 1-2 more minutes

Pour in the coconut cream, fish sauce and lime juice and warm through for 1-2 more minutes. Add some water (optional) if you want more sauce and to cut through the cream.

Turn off the heat and stir through the corriander.

10 minutes – JOB DONE!

Serve with grilled fish, chicken or an omelette also goes very well.

Add a few more drops of fish sauce and/or lime juice on serving if needed.