Veggie Thai Peanut Curry - 4pp

Another recipe found on the internet (I think it may have been Deliciously Ella actually) and adapted to fit Weight Watchers. This is honestly so tasty, a million times better than any of the ready-made Thai sauces or meals and easy peasy to make.

Serves 4
Ingredients
1 cal spray oil (I use coconut)

Bunch chopped spring onions

Small bunch coriander, stalks finely chopped, leaves picked

4 tbsp Thai red curry paste - 0pp per 1tbsp

4 tbsp reduced fat peanut butter - 2pp per tbsp

1 tbsp soy sauce

400ml can light coconut milk - 2pp per 100ml

Baby corn

Mange tout

Sugar snap peas

Peppers

Any other veg you like

Juice 1 lime

Method

1. Heat the oil in a pan. Add the spring onions and coriander stalks and cook for 1 min.

2. Stir in the curry paste, peanut butter, soy sauce and coconut milk, plus ½ can of water. Mix well.

3. Simmer until the sauce has thickened a little then add the veg and simmer for an extra 5-10 minutes until cooked. Stir in the lime juice and check the seasoning. 

I serve mine with cauliflower rice. My husband has his with noodles and added pork. I also make all 4 servings and freeze 2 for lunches.

Can be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.