This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which ...
Add the red onion, pepper and chicken ... Stir the pak choi and mushrooms into the curry and simmer for 4–5 minutes. Stir in the fish sauce, bring to the boil and remove from the heat.