Vegetarian Thai Green Curry

Ingredients

• 1 tbsp Oil
• 1 tsp Sesame oil (optional)
• 2 tbsp Thai Green Curry Paste (if using very thick, concentrated paste, 1/2 cup/190gr if using runnier paste (for UK readers))
• 400ml/14oz Coconut milk
• 1 tbsp Fish sauce or vegetarian fish sauce substitute (see notes)
• 6-8 New baby potatoes (halved)
• 400g/1 cup Chickpeas (drained)
• 5-6 Tenderstem broccoli
• 150g/1cup Snow peas
• 1 Red pepper, large
• 4-5 sprigs Cilantro, chopped
• 1/2 Lime, juice only

Instructions

1. 1

   Slice the bell pepper.

2. 2

   Take cilantro leaves off their stalks, chop up the stalks finely.

3. 3

   Heat a large frying pan on medium heat and when it's hot add both vegetable oil and sesame oil.

4. 4

   Then add chopped cilantro stalks and stir fry for a couple of minutes.

5. 5

   Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce or vegetarian fish sauce substitute, mix to combine.

6. 6

   Add potatoes and chickpeas, turn the heat down and simmer covered for 10 minutes until potatoes are tender.

7. 7

   Add snow peas, tender stem broccoli and red bell pepper, continue cooking uncovered for 5-7 minutes. Taste your vegetables for doneness. They should be softer but still slightly crunchy and bright green.

8. 8

   Add chopped cilantro and squeeze lime juice from 1/2 lime over the curry.

9. 9

   Serve with rice.

10. 10

    *Note: This recipe uses spicy curry paste but if you use a mild one add 1/2 of minced chilli for some heat.