Wholesome Thai Red Curry

11.5ml ( 3 TBSP) Flora regular 0.5 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 15ml ( 4 TBSP) Thai red curry paste (vegan) 125g chicken breast, cut into cubes 0.5tin coconut milk 1.5baby marrow, cut in slices at an angle 31.5g / 1 punnet baby corn, sliced and halved 25g green beans, topped and tailed and halved 62.5ml ( 1 cup) steamed cubed butternut 1.5ml ( 1 tsp) salt 7.5ml (2 TBSP) brown sugar 4ml ( 1 TBSP) lemon juice 7.5ml (2 TBSP) chopped coriander

22.5ml ( 3 TBSP) Flora regular 0.5 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 30ml ( 4 TBSP) Thai red curry paste (vegan) 250g chicken breast, cut into cubes 0.5tin coconut milk 3baby marrow, cut in slices at an angle 62.5g / 1 punnet baby corn, sliced and halved 50g green beans, topped and tailed and halved 125ml ( 1 cup) steamed cubed butternut 2.5ml ( 1 tsp) salt 15ml (2 TBSP) brown sugar 7.5ml ( 1 TBSP) lemon juice 15ml (2 TBSP) chopped coriander

34ml ( 3 TBSP) Flora regular 1 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 45ml ( 4 TBSP) Thai red curry paste (vegan) 375g chicken breast, cut into cubes 1tin coconut milk 4.5baby marrow, cut in slices at an angle 94g / 1 punnet baby corn, sliced and halved 75g green beans, topped and tailed and halved 187.5ml ( 1 cup) steamed cubed butternut 4ml ( 1 tsp) salt 22.5ml (2 TBSP) brown sugar 11.5ml ( 1 TBSP) lemon juice 22.5ml (2 TBSP) chopped coriander

56.5ml ( 3 TBSP) Flora regular 1.5 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 75ml ( 4 TBSP) Thai red curry paste (vegan) 625g chicken breast, cut into cubes 1.5tin coconut milk 7.5baby marrow, cut in slices at an angle 156.5g / 1 punnet baby corn, sliced and halved 125g green beans, topped and tailed and halved 312.5ml ( 1 cup) steamed cubed butternut 6.5ml ( 1 tsp) salt 37.5ml (2 TBSP) brown sugar 19ml ( 1 TBSP) lemon juice 37.5ml (2 TBSP) chopped coriander

67.5ml ( 3 TBSP) Flora regular 1.5 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 90ml ( 4 TBSP) Thai red curry paste (vegan) 750g chicken breast, cut into cubes 1.5tin coconut milk 9baby marrow, cut in slices at an angle 187.5g / 1 punnet baby corn, sliced and halved 150g green beans, topped and tailed and halved 375ml ( 1 cup) steamed cubed butternut 7.5ml ( 1 tsp) salt 45ml (2 TBSP) brown sugar 22.5ml ( 1 TBSP) lemon juice 45ml (2 TBSP) chopped coriander

79ml ( 3 TBSP) Flora regular 2 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 105ml ( 4 TBSP) Thai red curry paste (vegan) 875g chicken breast, cut into cubes 2tin coconut milk 10.5baby marrow, cut in slices at an angle 219g / 1 punnet baby corn, sliced and halved 175g green beans, topped and tailed and halved 437.5ml ( 1 cup) steamed cubed butternut 9ml ( 1 tsp) salt 52.5ml (2 TBSP) brown sugar 26.5ml ( 1 TBSP) lemon juice 52.5ml (2 TBSP) chopped coriander

90ml ( 3 TBSP) Flora regular 2 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 120ml ( 4 TBSP) Thai red curry paste (vegan) 1 000g chicken breast, cut into cubes 2tin coconut milk 12baby marrow, cut in slices at an angle 250g / 1 punnet baby corn, sliced and halved 200g green beans, topped and tailed and halved 500ml ( 1 cup) steamed cubed butternut 10ml ( 1 tsp) salt 60ml (2 TBSP) brown sugar 30ml ( 1 TBSP) lemon juice 60ml (2 TBSP) chopped coriander

101.5ml ( 3 TBSP) Flora regular 2.5 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 135ml ( 4 TBSP) Thai red curry paste (vegan) 1 125g chicken breast, cut into cubes 2.5tin coconut milk 13.5baby marrow, cut in slices at an angle 281.5g / 1 punnet baby corn, sliced and halved 225g green beans, topped and tailed and halved 562.5ml ( 1 cup) steamed cubed butternut 11.5ml ( 1 tsp) salt 67.5ml (2 TBSP) brown sugar 34ml ( 1 TBSP) lemon juice 67.5ml (2 TBSP) chopped coriander

112.5ml ( 3 TBSP) Flora regular 2.5 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 150ml ( 4 TBSP) Thai red curry paste (vegan) 1 250g chicken breast, cut into cubes 2.5tin coconut milk 15baby marrow, cut in slices at an angle 312.5g / 1 punnet baby corn, sliced and halved 250g green beans, topped and tailed and halved 625ml ( 1 cup) steamed cubed butternut 12.5ml ( 1 tsp) salt 75ml (2 TBSP) brown sugar 37.5ml ( 1 TBSP) lemon juice 75ml (2 TBSP) chopped coriander

124ml ( 3 TBSP) Flora regular 3 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 165ml ( 4 TBSP) Thai red curry paste (vegan) 1 375g chicken breast, cut into cubes 3tin coconut milk 16.5baby marrow, cut in slices at an angle 344g / 1 punnet baby corn, sliced and halved 275g green beans, topped and tailed and halved 687.5ml ( 1 cup) steamed cubed butternut 14ml ( 1 tsp) salt 82.5ml (2 TBSP) brown sugar 41.5ml ( 1 TBSP) lemon juice 82.5ml (2 TBSP) chopped coriander

135ml ( 3 TBSP) Flora regular 3 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 180ml ( 4 TBSP) Thai red curry paste (vegan) 1 500g chicken breast, cut into cubes 3tin coconut milk 18baby marrow, cut in slices at an angle 375g / 1 punnet baby corn, sliced and halved 300g green beans, topped and tailed and halved 750ml ( 1 cup) steamed cubed butternut 15ml ( 1 tsp) salt 90ml (2 TBSP) brown sugar 45ml ( 1 TBSP) lemon juice 90ml (2 TBSP) chopped coriander