Cooking Instructions
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Step 1
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.
Step 2
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 (45 g)
.
Step 3
Gently fry the paste for a minute. Then pour in the
Coconut Milk (480 mL)
. Season with
Granulated Sugar (4 g)
and
Salt (1 pinch)
.
Step 4
Stir and bring the curry to a gentle boil. Add the potatoes to the curry.
Step 5
Stir and put a lid on the pan. Cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables.
Step 6
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)
.
Step 7
Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary.
