It’s great for using up any leftover ingredients and it’s mighty fine tasting too! It normally takes me around 6 minutes to make and 6 minutes to eat. It’s got a hefty background heat from the red Thai curry paste (there’s always a little left in the jar from making Thai curry) and the birds eye chilli which of course can be adjusted to ones liking. Just start off with half the recommended chilli and paste if you are not a big heat fan, you can always add more. Personally,I like it hot enough to make my heart beat faster and to bring on a slight perspiration of the brow. I feel it gives me a rosy glow.
....................Serves 2 big bowls
- Ingredients:1 tablespoon sunflower oil1 small onion cut into slices1 garlic clove sliced thinly1 Birds Eye chilli finely chopped1 stalk of Lemongrass2-3 slices galangal root( not essential)5-6 Mushrooms sliced1/2 pack Quorn chunks( frozen)250 gm packet of stirfry vegetable mix (I use one with plenty of beansprouts,mangetout andred peppers)400 ml coconut milk200 ml boiling water2 tablespoons red Thai curry paste1 chicken or vegetable stock cube (Knorr Swiss)