Thai red curry

A robust, punchy blend of fresh and dried red chillies, fragrant thai basil, lime leaves, coriander, ginger, galangal and toasted cumin

cooking guide (for two people)*

• heat a tablespoon of oil on a medium heat - we like coconut oil for this but it's up to you
• add your gnom! and once it's melted down, gently cook through for 2-3 minutes to release flavours/aromats
• add a small can of coconut cream (160 ml) or half a can of coconut milk and simmer for 2-3 minutes
• add your protein (if meat then thinly slice and make sure you cook through)
• then add your veg
• serve with steamed rice

*the above is just a guide, you can tweak this as much as you like!

If you're cooking for 4 then add 2 gnoms! and double up your coconut milk/cream - you can do the maths!

gnom!