Speedy suppers from Jamie Oliver and more!
Monday
LEEK, COCONUT & CORIANDER THAI CURRY
PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 2
INGREDIENTS
• 2 tbsp vegetable oil • 200g leeks • 1 heaped tbsp red Thai curry paste • 1 lemongrass stalk, lightly crushed • 2 lime leaves, torn • 50g mangetout • 50g baby corn, roughly chopped 1× •400g tin coconut milk • 1× 200g tin peeled new potatoes, drained and halved • long grain rice, to serve • small bunch of fresh coriander, roughly chopped, to serve
METHOD
Place a large pan on a high heat and add 1 tbsp vegetable oil. Finely slice the dark leafy end of the leeks and fry on a high heat for around 5 minutes until bright green and crispy. Remove from the pan and leave