Loved this dish at Wagamamas- so decided to create my own version of it. It’s essentially based on a Thai red curry, but using more coconut milk to make it creamy and adding Japanese flavour. You can use whichever protein you wish- I made one using chicken and one using salmon. This dish allows you to get in all your veggies- feel free to add more than I have recommended/ any other veg you have to use up.

Ingredients: (serves 4)

For the sauce:

• 3 tbsp red curry paste (I used the brand mae ploy- which is the best brand I have come across so far). Use more paste if you want it more spicy
• 2 tins of coconut milk
• 2 tbsp sugar
• 1 tbsp fish sauce (leave if vegetarian)
• Juice of 1 lime
• 1 stock cube

Other ingredients:

• 2 chicken breasts or 4 salmon fillets or tofu
• 4 cloves of garlic, finely chopped
• 2 small red onions, chopped into large pieces
• 1 red pepper, chopped into cubes
• 1 green pepper, chopped into cubes
• 1 pack sugar snap peas (Wagamamas use mangetout but I prefer sugar snap peas)
• 4 spring onions, chopped into long pieces

To garnish:

• Coriander
• Lime wedges
• Red chilli, chopped
• Togarashi seasoning- Japanese 7 spice (can get this from Waitrose or amazon)

Method:

1.Start by making the sauce. Add the curry paste to 1-2 tbsp oil (depending on how much paste you are using). Let this fry for a few minutes, whilst stirring to release the flavour.

2. Then add a little coconut milk into this, stirring to incorporate it.

3. Add the rest of the coconut milk.

4. Add in the sugar, fish sauce, lime juice and stock cube. Taste the sauce and see if anything else needs to be added- depending on which paste you use, you will need to adjust the seasoning accordingly.

5. Now, if using chicken or tofu, add some oil to a hot wok/ pan and fry the chicken or tofu until completely cooked (tofu will require a much shorter time than chicken). If you are using salmon then wait until later to cook this. Remove the chicken or tofu out of the pan and put on a plate for later.

6. Add a little more oil in the wok and fry the onions and garlic for a few minutes.

7. Then add in the peppers, sugar snap peas and spring onions.

8. If using chicken or tofu, return this to the pan now.

9. Then pour in your red curry sauce to the veg and stir altogether.

10. If using salmon, then add the fillets into the curry and cook on a medium heat for a further 7-10 minutes until soft.

11. Serve with rice in the middle and garnish with coriander, red chilli, lime wedges and togarashi seasoning.

Enjoy !