Vegan Leek, Coconut & Coriander Thai Curry
www.greatbritishfoodawards.com
Place a large pan on a high heat and add 1 tbsp veg oil. Finely slice the dark leafy end of the leeks and fry on a high heat for around 5 minutes until bright...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.
Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Colander
- Can opener
- Kitchen towel
- Serving bowl
Ingredients
- 2 tbsp veg oil
- 200g leeks
- 1 heaped tbsp red Thai curry paste
- 1 lemongrass stalk, lightly crushed
- 2 lime leaves, torn
- 50g mangetout
- 50g baby corn, roughly chopped
- 1 x 400g can coconut milk
- 200g tinned peeled new potatoes, drained and halved
- Small bunch of fresh coriander, roughly chopped
- Long grain rice, to serve
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