Serves: 4-6 | Prep: 45 mins | Origin: Thailand | Suitability: Vegan

Ingredients

• 4 tbsp Tropical Sun Groundnut Oil
• 1 red onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1½ tbsp Tropical Sun Minced Garlic Paste
• 2 shallots, peeled and roughly chopped
• 3 tsp of Tropical Sun Minced Ginger Paste
• 2 green chillies, seeded  
• 1 tsp cumin
• ½ bunch fresh coriander, roughly chopped
• 400ml Tropical Sun Coconut Milk
• 50g galangal, washed and roughly chopped
• 50g lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin
• 2 kaffir limes, zested, juice from 1 lime reserved
• 2 kaffir lime leaves
• 200g baby sweetcorn
• ¼  bunch of basil, roughly chopped
• Salt and Tropical Sun Ground Black Pepper to taste 

Method

1. Add the oil to a saucepan and on medium to high heat, sauté the red onion and peppers for 5 mins or until the vegetables begin to soften
2. Put the garlic paste, shallots, ginger paste, chillies, cumin and half the coriander into a food processor. Blitz to a fine paste, then add to the vegetables in the pan
3. Reduce to a medium heat and cook for 4 - 5 mins, stirring continuously
4. Add in the coconut milk, galangal, lemongrass, lime zest and lime leaves
5. Turn the heat down and simmer for 10 mins, or until reduced to a rich sauce consistency
6. Add in the the baby sweetcorn and simmer for another 2 mins before taking off the heat
7. Remove the lemongrass, lime leaves and galangal and discard
8. Stir in the lime juice, basil leaves and remaining coriander leaves
9. Serve and enjoy!

Serve With

• Rice
• Noodles