Ingredients

2 tbsp Oil
2 tbsp Thai red curry paste
1 can coconut cream
2 garlic chopped
2 tbsp honey
1 onions -sliced
1 carrot – sliced
1 courgette
1 pepper – sliced
1/2 litre chicken or vegetable stock

Method

1. Heat the oil until smoking add garlic, red thai paste, onions, peppers and carrots fry for 1 minute
2. Add meat or tofu fry for a further 1 minute add a little stock to stop from burning add coconut cream
3. Cook for a further 3 -4 minutes keeping on the move on medium heat then add stock slowly until all used
4. Reduce curry for 8 minutes on high heat add remaining honey and chopped courgette
5. Cook thought for 4 minutes until soft finish with some fresh chopped lettuce and coriander