Vegan Red Thai Curry

Making this was simpler than I expected! I used a paste from tesco combined with coconut milk (from a tin, not a carton) for the sauce. The paste wasn't too spicy which was nice as it meant you can adjust the spiciness to your preference! Just be warned if you use the blue dragon one - that is super spicy!

The paste was labelled SFV which is comforting as it can be a pain to double check all of the ingredients. Be careful when shopping for thai curry pastes though, as many contain fish.

This made 3 servings.

Ingredients
1 Tesco Red Thai Curry Paste (200g)
1 Can of Coconut Milk (400ml)
1 Onion
~200g Vegetables (I used the Stirfry Medley from Tesco, which includes baby corn, tenderstem broccoli and mangetout)
Handful of Mushrooms
150g beansprouts
1 spring onion, to serve

Method
1. Gently fry the onion until it goes golden
2. Add the mushrooms and fry until they change colour
3. Add the other veg and fry for a few minutes so it's still crunchy but heated throughout
4. Add the paste and mix in
5. Add the coconut milk and stir until combined
6. In a seperate pan, fry the beansprouts (DO NOT EAT THEM RAW) until they've browned slightly
7. Once the curry has thickened, serve on rice and top with beansprouts and the chopped spring onion