5:2 Fast Cook exclusive: Shoots and leaves red curry
By Mimi Spencer
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Shoots and leaves red curry
SERVES 4
1 tbsp vegetable oil
1 large onion, cut into wedges
1 red pepper, deseeded and sliced
2 garlic cloves, chopped
2 tbsp Thai red curry paste
300ml vegetable stock
2 tbsp Thai fish sauce
1 tsp soft brown sugar
200g tin bamboo shoots, drained
200g beansprouts
220g tin water chestnuts, drained and sliced
2 tbsp coriander, chopped
200g young spinach leaves
TO SERVE
25g peanuts, chopped
handful of basil leaves
Calories per portion: 128
● Heat the oil in a wok or large frying pan, add the onion, pepper and garlic and fry on a medium heat for 5 minutes or until softened. Add the curry paste and cook for a further 2 minutes. Add the stock, fish sauce and sugar. Bring to the boil, stir, lower the heat and simmer for 15 minutes. Add the bamboo shoots, beansprouts, chestnuts and coriander, and cook uncovered for a further 15 minutes, adding the spinach towards the end of the cooking time. Serve with a scattering of chopped peanuts and basil leaves.
GOES WELL WITH shirataki noodles or Asian sesame salad (+133 cals per portion, see the index of recipes on our Exclusive: The all-new 5:2 Fast Cook page.
