Thai Green Curry

Cook time: 50 minutes

• 2 tsp olive oil
• 1 serving green curry paste
• 1 red onion, chopped
• 4 cloves garlic, minced
• 1 pack tenderstem broccoli, steamed in microwave
• 1 red bell pepper, chopped into strips
• 1 aubergine, cubed
• 2 carrots, cut into strips
• Soy sauce and black pepper to taste
• 1 can coconut milk
• 1sp brown sugar
• Tofu or vegan chicken pieces

1. If using tofu, drain, press, chop into cubes. Fry in airfryer until crispy


2. In a pan over medium high heat, heat 1 tablespoon of the oil. Fry the curry paste for two minutes, before adding ther chopped onion. Cook until translucent.


3. Add in the garlic, stir together, then the second tablespoon of oil, then add the broccoli, red bell pepper, green bell pepper, carrots and aubergine. Season to taste.


4. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.