Thai Paste
Mix together in a blender:
4 Spring Onions
4 Cloves of Garlic
4 fresh tomatoes
Tbsp of Sesame oil
Tbsp of Fish oil
2 fresh chillis
Bunch of coriander
Juice of half a lemon
Curry
Tbsp Sesame Oil
1 can of Jackfruit
1 onion sliced
1 Sweet Red Pepper
4 Vine tomatoes
4 Cloves of Garlic
Half a packet of Mangetout
3 Handfuls of Spinach
Half a broccoli
1 tbsp of paprika, cumin and dried basil
Bunch of Coriander
Can of coconut Milk
Juice of 1 Lemon
1 tbsp of red wine vinegar
Tbsp of Tomato Puree
Method
Heat tbsp of sesame oil in a wok and add x 3 tbsp of Thai paste
After 3-4 mins add your onions
After a couple more minutes add the Jackfruit, tomatoes and lemon juice
Once the skin starts to fall off the tomatoes scoop the skins out and then add the rest of the veggies, (except the spinach) and the spices, coriander and season well
Cook on full heat for around 8 mins then add the coconut milk and tomato puree cook for a
further 6-7 mins
At the last minute add spinach and just mix it in with the curry
Serve with Soy Stir Fried Noodles