Vegan Thai Curry

Before this gorgeous delicious masterpiece I had never tried any Thai food before. Now, I'm officially addicted. It's an amazing way to make your greens taste more exciting and less leafy, but it's still super healthy and vegan (obvs). I hope you enjoy!

Ingredients:

• 3-4 leaves of pak choy
• 5-6 sticks of asparagus
• 2 sticks of celery, chopped
• 2 spring onions, chopped
• handful of spinach
• handful of kale
• red chilli, chopped and deseeded
• 1 lime
• 1tbsp red curry paste*
• 100ml coconut milk
• 1 stem of lemongrass, chopped
• 3-4 kaffir lime leaves
• 2 tbsp coconut oil

*Make sure to check the ingredients for anything non-vegan. Thai curry paste can often contain fish.

1. Heat the coconut oil in a wok or large frying pan on a medium heat. Add the lemongrass, spring onion, celery and chilli. Leave to cook for 3-5 minutes, making sure they do not burn.
2. Add the red curry paste and stir till the ingredients are covered with the paste.
3. Add in the coconut milk and kaffir lime leafs. Cook for a further 5 minutes.
4. Add in the asparagus, pak choy, spinach and kale. Stir into the curry.
5. Chop the lime in half, squeeze out the juice into the mixture. Mix and leave for 1 minute.
6. Season with salt and pepper.

And that's it! You can serve this with any kind of rice. I recommend jasmine. I hope you enjoyed this recipe!