I love this Thai style curry teaming with brightly coloured vegetables. Did you know that bright colours in vegetables are basically highly nutritious phytochemicals that support your health? Play around with the vegetables you use to add variety. This curry also lends itself to using stir fry beef, prawns or chicken if you don’t want to use nuts.
Method
- Wash and cut all vegetables into bite size chunks.
- Heat a dash of olive oil in a hot Wok, add the onions and peppers and sweat until they start to soften at the edges.
- Next, add all other vegetables and heat through. Add the cashews.
- Next, add the curry paste and stir it in well, ensuring it also cooks a little.
- Add the coconut milk and only enough of the vegetable stock to achieve your preferred consistency.
- Season to taste with salt, pepper and lime juice.
- Add coriander leaves to serve.
