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3–4
Easy
By Rose Elliot
Published 2019
Jars of both green and red vegan Thai curry pastes are widely available – I’ve used the green here for this fast and tasty curry. You can vary the recipe by using the red curry paste and including some different vegetables, such as carrot sticks, slices of red (bell) pepper and baby mushrooms, for a change.
Heat the oil in a large saucepan or wok over a medium heat, add the onion and fry for 5 minutes until beginning to soften. Stir in the garlic and