KFH Red Orach Thia Curry

by Mel Ellse - Inspired by Suzy Summner
KFH Red Orach Thia Curry



1 bunch spring onions, or 1 onion, chopped
1 clove garlic, crushed
1 tablespoon coconut oil
2 aubergines, chopped
150g cherry tomatoes (halved)

2 tsps of Thai green curry paste ( to taste)
salt and black pepper

1 large bunch of Red Orach leaves (or Erbette Perpetual Spinach)
1 400ml can coconut milk
50g cashew nuts
chopped fresh coriander

Serve with Basmati rice


Start the rice cooking

In a frying pan add the first 5 ingredients and gently saute until the aubergine is tender. When ready, add the spice paste and salt and pepper and stir cover all the vegetables.

Add the red orach on top and leave it to wilt, putting a lid on the pan. When it has wilted down, stir it in, add the coconut milk, cashew nuts and some chopped coriander to taste. A moment or two for the sauce to become thicker, then serve with rice and extra coriander on top.

No nasty chemicals. None of this UK supermarket plastic nonsense. Just wholesome, tasty, fair dinkum fruit & veg, grown the way fruit & veg intended, delivered by lovely local people.

— Keith W

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