This vegan dish is so packed full of flavour, you'll be coming back for seconds prety quickly!
What you'll need:
1 x white onion diced
3 x cloves garlic finely chopped
1 x inch square of fresh ginger grated
1 x chopped carrot
5 x chopped baby corn
1 x courgette diced into 1cm cubes
1 x green pepper diced into 1cm cubes
60g x sugar snap peas roughly chopped
1 x Blue Dragon Thai green curry paste mix (means you don’t need to get all the herbs/spices!)
1 x tin coconut milk
100ml x water
Salt and Pepper to taste
Place onion, garlic and ginger in wok and cook until golden. Add courgette, pepper, carrot, baby corn and sugar snap peas until softened adding the Thai Green Curry paste after. Add coconut milk and water and bring to the boil. Reduce to a simmer and add Uncle Roy’s Oak Smoked Seaweed and simmer for a further 30 mins. For best results, leave overnight to eat the next day to allow all the flavours to infuse.
This recipe is vegan, but you can always add chicken or fish/prawns to add some extra bite!