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Foodie Friday: Thai Vegetable curry.


2 peppers chopped and deseeded

1 aubergine

1 crushed garlic clove

Small bok choy

1 lime for garnish

1 can of coconut milk

Handul of snow peas

4 tbsp Yellow curry paste 

Rice cook as per packet instructions


Step 1. Pre heat oven to 200 degrees. Wash and chop aubergine and add to tray lied with baking paper and roast for 20 mins.

Step 2. Wash and chop vegetables. Then add to a pan over medium heat with some oil and cook for 10 minutes until soft, then add coconut milk, garlic and yellow curry paste and bring to a boil then simmer for 10 mins.

Step 3. Next add aubergine and mangetout and cook for a few more minutes.

Step 4. Serve with rice.

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