Thai Green Curry

Serves 4

• 1 tbsp oil
• 2 tbsp Thai green curry paste
• 400ml coconut milk
• 350ml vegetable stock
• 1 red pepper, sliced
• 1 large potato, peeled and cubed
• 1 head of broccoli, broken into florets
• 200g mangetout, topped and tailed
• 1 red chilli, sliced
• 1 stalk lemongrass, finely sliced
• Pinch of salt
• Pinch of sugar
• Salt & pepper, as needed
• 1 red chilli, sliced diagonally 
• Fresh coriander leaves, as needed

Preparation Time: 20 minutes. Cooking Time: 22 minutes. 

1. Heat the oil in a large sauté pan or frying pan on the boiling plate, hotplate on boiling setting or induction hob on high.
2. Add the curry paste and fry off for a minute, stirring constantly.
3. Stir in the coconut milk and stock. Add the red pepper and potato cubes, stir and bring to the boil.
4. Transfer to a simmering plate or reduce the heat setting and simmer uncovered for 10 minutes until softening.
5. Stir in the broccoli, mangetout, chillies, lemongrass, salt and sugar and cover. 
6. Simmer for a further 10-15 minutes or until the vegetables are tender. Taste and season if required. 
7. Ladle into bowls and garnish with fresh coriander and slices of red chilli. Serve with rice.