Slow Cooked Red Thai Vegetable Curry
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With coconut milk being used so freely on the Paleo diet it makes perfect sense to have lots of Thai curries on a regular basis. This is a vegetarian version of a delicious red Thai curry.
Ingredients
1 Large Onion Diced
2 Large Carrots
200g Butternut Squash
6 Asparagus Spears
1 Medium Leek
1 Medium Courgette
1Tsp Red Thai Curry Paste
1 Medium Can Coconut Milk
1Tsp Nutmeg
1Tsp Corriander Seeds
1Tsp Chilli
1Tsp Mixed Spice
1Tbsp Paprika
Salt & Pepper
Instructions
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