This curry is delicious as a vegetarian meal, however, if like a few people we know, dinner doesn’t count unless there’s meat involved, a diced chicken fillet can easily be added when frying the paste or add prawns towards the end of the cooking time. It’s a dish that works any time of year.
1 tbsp oil
2 tbsp green Thai curry paste 1 x 400ml
can of coconut milk 350ml (12 fl oz)
1 red pepper, sliced
1 large potato, cubed
1 head of broccoli, broken into florets
225g (8 oz) mangetout, topped and tailed
1-2 red chillies, sliced
1 stalk lemon grass, finely sliced
Pinch of salt
Pinch of sugar
Place the oil into a pan to heat on the boiling plate and fry off the curry paste for a minute, then add the coconut milk and stock, stir then add the red pepper and potato cubes. Simmer uncovered for 10 minutes then add the broccoli florets, mangetout, chillies, lemon grass, salt and sugar. Simmer for a further 10 minutes or until the vegetables are tender. Ladle into bowls and garnish with fresh coriander and slices of red chilli. Serve with rice.