Thai Vegetable Red Curry

I love all Asian food but my favourite is Thai. It always manages to make me smile, although that maybe due to my lips tingling which is what you want from a well spiced dish. Sometimes I want that hit of Thai flavours but accompanied by a very simple, quick recipe with easy to buy ingredients. This Vegetable Curry ticks the boxes. Of course you could also poach some thin slices of sirloin steak or chicken in the sauce, however I like the crunchy texture of this dish.

For 4 people you will need:

2 Onions chopped, 2 Garlic cloves chopped, 200g Sliced Chestnut Mushroom, 100g Babycorn sliced diagonally, Red Pepper sliced into strips, 3 Celery sticks sliced diagonally, 2 tbsp. Vegetable oil, Red Chilli sliced, 3 tbsp Thai Red Curry Paste, 400ml Coconut Milk, tsp soft light brown sugar, 2 tbsp Soy Sauce

 Method:

1. Heat the oil in a large frying pan or wok and gently fry the onions, garlic and chilli until they soften.
2. Add the mushrooms, celery, pepper and corn and fry for about 5 minutes until softened but still retaining a crunch.
3. Add the curry paste and coconut milk. Combine well and bring to the boil. Add the sugar and soy sauce. Serve with Jasmine Rice.