Thai Vegetable Curry

Peel the Maris Piper Potatoes (100 g) and dice them up. Chop the Broccoli (85 g), Cauliflower (85 g), Brussels Sprouts (6), Zucchini (85 g), Red Bell Pepper (1/2), Eggplant (1/2), and Green Beans (1 handful) into bite-size bits and rinse them all well under cold running tap water. Let the vegetables drain.

Pour Vegetable Oil (1 splash) in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the Green Curry Paste (2 Tbsp).

Gently fry the paste for a minute. Then pour in the Coconut Milk (480 mL). Season with Granulated Sugar (1 tsp) and Salt (1 pinch).

Stir and bring the curry to a gentle boil. Add the potatoes to the curry.

Stir and put a lid on the pan. Cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables.

Give the curry a good stir, cover again and turn the heat lower. Simmer the curry for 5 to 6 minutes until the vegetables are almost tender but still crunchy. Take the pan off the heat and stir in the Fresh Mint (1 handful) and juice from Lime (1/2).

Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary.