Earlier in the year I got sent a box of various easy to use sauces from a company called Slightly Different Foods. They sell low FODMAP cooking sauces, table sauces and salad dressings all made in the UK for those with sensitive tummies. They have been certified Fodmap Friendly, Gluten-free and Vegan.  Do checkout their website for more details.  I don’t usually buy ready sauces but was happy to try out the sauces sent to me.

One of the sauces sent to me was the Red Thai sauce so I decided to use it make a simple vegetarian Thai curry and serve it with coconut jasmine rice.

Recipe for Jasmine rice:

Ingredients

• 1 cup Jasmine rice
• half a can or 200 mls of coconut milk
• 3-4 cashews

Method: 

1. Wash the jasmine rice in cold water and allow it to soak for half an hour.

2.  In a large saucepan or wok with a lid, add the coconut milk and a cup of water and stir until the mixture boils and reduce heat.

3.  Drain the water from the Jasmine rice and add it to the coconut milk with the cashews.  Increase the heat and allow the mixture to boil again.

4.  Now reduce heat to low and cover the saucepan/wok.  Allow this to cook for 15 minutes by which time the rice should have absorbed all the liquid.  If not give it a couple more minutes.

5.  Your rice should be ready to have with your curry.

Recipe for  Vegan Thai Red Curry:

Ingredients:

• 1 jar of Slightly Different Red Thai sauce (260gms)
• half a can or 200 mls of coconut milk
• 2 cups of any mixed vegetables.  I used frozen vegetables as they cook fast.
• 2-3 red or green chilies
• 5-6 cashews
• some coriander
• garlic (optional)

Method:

1. In a wok or saucepan, empty the bottle of sauce.  The sauce is very thick so add in the half of the coconut milk which was left over when making the rice.

2.   Stir the sauce and coconut milk until they come to a boil.

3.  Now add the mixed vegetables, cashews and half the chilies.  The sauce does not contain garlic or onions so feel free to add those if you wish.  Cook until the vegetables soften.

4.  Garnish the curry with the remaining chilies and coriander.  You can also use spring onions for garnishing.

Serve the Jasmine rice and Thai red curry hot.  I enjoyed the dish as the taste was good and it was quick to make.

I was sent the samples of the sauce earlier in the year but couldn’t write up the recipes because of my recent bereavement.   My social media, this blog and my cookery classes have been keeping me sane so please keep in touch by leaving your comments and messages as it makes me realise that I am not alone.

You may also like the following recipes:

• Red Thai curry
• Red Thai curry with mixed vegetables

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