Thai Vegetable Red Curry

Method

• Heat Flora and oil in a large frying pan and fry the onion for about 5 minutes until soft.

• Add crushed garlic and half the chili and cook for 2-3 minutes.

• Stir in the Thai red curry paste, coconut milk, and 1 cup water and bring to the boil.

• Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes.

• Add green beans and chickpeas and cook for a further 5-10 minutes until the sweet potatoes and beans are just tender.

• Stir through the lime juice and garnish the curry with remaining sliced chili and basil leaves.

• Serve with rice.

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