304K views · 27K reactions | THIS is how to make Thai Panang Curry from scratch… including my tips for making curry paste in your blender (if you don’t have a mortar and pestle)!  | Marion Grasby | Facebook

Thai Red Butterbean Curry . . . INGREDIENTS: 1 handful of cauliflower florets 1 drained tin of butter beans 1 large handful of spinach 1 tin of coconut milk 1 tbsp of red Thai curry paste . METHOD: Add the cauliflower, butter beans, curry paste and coconut milk to a large lidded saucepan and simmer on a low heat for 15 minutes (or until the cauliflower is soft but not mushy). Then turn off the heat, add the spinach and pop the lid on for 5 minutes to allow the spinach to wilt. Give it a good mix