Freda’s Thai Red Curry

(Gluten and Dairy Free)



2 tsp coconut oil
1 medium onion, finely diced
A thumb size piece of ginger, finely grated
2 cloves garlic, finely grated
2-3 tbsp Thai red curry paste
2 tbsp soy sauce
1 400g can coconut milk
200ml vegetable stock
2tbsp Freda’s Chipotle Chilli peanut butter
200g fine green beans
2 medium carrots, sliced
1 red pepper, sliced
Sea salt to taste
Chopped peanuts and coriander to garnish
Lime wedges


  1. Heat the oil in a large frying pan and add the onion, ginger and garlic. Cook until it softens.
  2. Add the curry paste and cook for a further 2 minutes.
  3. Add the soy sauce, coconut milk, stock and peanut butter and stir until well mixed.
  4. Add the vegetables and simmer for 5 minutes.
  5. Season to taste and serve with rice or naan and garnished with chopped peanuts , coriander and wedges of lime.

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