Concocted this for supper last night – quick and simple, tasty and healthy. What’s not to like? 🙂
Seed and core a red or green (bell) pepper, slice thinly. Slice a courgette into batons. Quarter an onion, then slice thinly. Finely chop as much garlic as you like (lots in our case) and some peeled fresh ginger (ditto) – I always use my Braun whizzy thing, which they will prize from my cold dead hands.
Heat about 3 tbsps groundnut in a wok until it’s Hot. Throw in the veg and garlic and ginger, and stir about until they look reasonably cooked to you; this entirely depends on how crunchy you like your veg – we did it for about six minutes. Add the juice of a lime, a sachet of coconut cream diluted with about the same again of boiling water, and the remains of a bunch of rather weary basil that was in the fridge. Sprinkle a little salt over, and cook for another couple of minutes.
Serve with rice or noodles – lovely.