A wonderfully fresh and hot curry. Crunchy, zingy and comforting at the same time. It has it all.
When to eat
I recommend eating this dish from July to September.
Spinach and Red Pepper Thai Curry
This meal is around 85% less polluting than the average UK meal.
Eating this recipe will save around 2.52 KG CO2e per person.
That’s equivalent to the emissions produced driving 20.81 KM in a modern car.How do I calculate this?
- 300 g Long Grain Rice
- 2 Red Pepper
- 2 Medium Onion
- 2 Clove Garlic
- 60 g Ginger
- 200 g Spinach
- 2 Large Carrot
- 2 Large Spring Onion
- 100 g Creamed Coconut
- 3 Tablespoons Red Curry Paste
- 1 Small Red Chilli
- 2 Tablespoon Sunflower Oil
- First cook the rice. Rinse the grains and then place in a medium pan. Cover with about double the amount of water. Cook over a high heat, bringing to the boil, cover, then turn to a simmer. Cook for about 15 – 20 minutes. Drain and fluff with a fork. reserve until later.
- Whilst the rice is cooking. Peel and loosely chop the onion, ginger, red chilli and garlic. Place them in a blender along with 2 tablespoons of water. Blitz until the ingredients have reached a smooth consistency.
- Heat the sunflower oil in a large frying pan, over a medium heat. Add the onion mixture and fry for about 5 minutes. Whilst the onions are cooking, halve and slice the red pepper, discarding the pith and stem. Add the curry paste and red pepper to the pan. Stir the contents until the paste and onion evenly coats the pepper. Fry for a further few minutes.
- Combine the creamed coconut with 500 ml of boiling water and then pour into the pan. Bring the contents to the boil, then turn down to a simmer. Cook for about 10 minutes or until the sauce has thickened. Remove the pan from the heat and stir spinach into the sauce until it begins to wilt.
- Chop the carrots into small batons and slice the spring onions. Plate the rice and spoon a decent helping of the curry over it. Sprinkle the chopped carrots and spring onions over the top.