Thai massaman curry

 

Rich, creamy, vegetarian option or meaty and luscious, this curry has so many options so don't feel the need to stick to the recipe! If making the curry vegetarian friendly just remove the meat and bulk the curry with fresh mushrooms, more aubergine or even quorn!

Serves 4-6 

600g of chicken, beef or lamb,

2large onions roughly chopped,

1green pepper roughly chopped,

3 tbsp Thai massaman paste (Tesco own is 0.5 syn each)

300ml original blue diamond coconut milk (1syn per 100ml)

200ml of water

1small aubergine roughly chopped

200g green beans cut into 1inch pieces

Sear your meat in a frying pan,

 

Meanwhile in a saucepan spray low calorie spray  and stir fry the curry paste for 1minute then add half the coconut milk and stir for 5minutes until most of the milk is absorbed. 

Add the rest of the liquid and the meat, meanwhile in the pan you seared the meat in, get the pan hot and char the onions and peppers then add to the curry letting it simmer for 20 minutes. 

Add the green beans and cook for another 10 minutes before serving.