Thai Inspired Coconut Curry Bake - Plentiful

Name: Thai Inspired Coconut Curry Bake - Plentiful
Ingredients: 1 tin full-fat coconut milk (quality important. Biona Coconut Milk is a great creamy choice, not watery); 2–3 tbsp red Thai curry paste (use more for a stronger flavour, less for creamier); 3 garlic cloves, crushed or grated; 2cm ginger, grated or crushed; 3 tbsp light soy sauce; 1 tbsp honey (or agave for a vegan alternative); 2 tbsp peanut butter, no added salt or oils (smooth is easiest, crunchy works too); 1 tbsp sesame oil; 2 tsp rice wine vinegar; 2 tbsp oyster sauce (or 1 tbsp white miso if you don’t have any, or for a vegan alternative); Juice of 1 lime; 4 cups roughly chopped greens (I used pak choi and kalettes, but spinach, finely sliced savoy cabbage, spring greens or kale all work)

www.plentifulwholefoods.co.uk

The best thing about this recipe is how versatile it is. I used chicken, but you could easily swap this for tofu, thai dumplings, salmon - or even squash.

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Ingredients

1 tin full-fat coconut milk (quality important. Biona Coconut Milk is a great creamy choice, not watery)
2–3 tbsp red Thai curry paste (use more for a stronger flavour, less for creamier)
3 garlic cloves, crushed or grated
2cm ginger, grated or crushed
3 tbsp light soy sauce
1 tbsp honey (or agave for a vegan alternative)
2 tbsp peanut butter, no added salt or oils (smooth is easiest, crunchy works too)
1 tbsp sesame oil
2 tsp rice wine vinegar
2 tbsp oyster sauce (or 1 tbsp white miso if you don’t have any, or for a vegan alternative)
Juice of 1 lime
4 cups roughly chopped greens (I used pak choi and kalettes, but spinach, finely sliced savoy cabbage, spring greens or kale all work)