Thai Yellow Curry (v)

This was a very quick, throw it all together a la Jamie, creation earlier in the week where I *really* didn’t feel like cooking at all. It also made the most of the delicious Gourmet Garden, Fresh Made Easy herbs and spices I am trying out for a blogging competition. Double win.

For one hungry person you need
1 small can coconut cream and same quantity of water (fill the can to measure and rinse it out)
Handful sugar snap peas
2 carrots, peeled and thickly sliced
3-4 mushrooms, thickly sliced
Handful spinach
1 onion, roughly chopped
1 tsp each of gourmet garden crushed ginger; crushed chilli; crushed Thai spices; crushed garlic and chopped coriander
1 tsp turmeric powder
1 tsp vegetable oil
Rice to serve

Begin by heating the oil in a pan and sauteeing the onion for a few minutes. Add the Gourmet Garden ginger, garlic, chilli and Thai spices and the turmeric powder and fry for 1-2 minutes until fragrant. Add the carrots, coconut cream and water and bring to the boil. Simmer for 3-4 mins then add everything else and cook for a further 1-2 mins. Serve steaming hot over rice and enjoy the taste of paradise on an otherwise bleak, wet and cold British December evening.

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