250g New Potatoes - cut into chunks
200g Green Beans
200g Broccoli - separated into florets
2 tbsp Sunflower Oil
1 Garlic Clove - crushed
1 rounded tbsp Thai Green Curry Paste
400ml Coconut Milk
1 tsp Thai Fish Sauce
1 Green or Yellow Pepper - cut into chunks
200g (optional) Vegetarian Chicken-style Chunks


  1. Put the potatoes in a pan of boiling water and cook for 5 minutes then add the green beans and broccoli and cook for a further 3 minutes until just tender. Drain and set aside
  2. In a wok or large frying pan, heat the oil and fry the garlic for a few seconds. Drop the curry paste in and stir fry for another few seconds (if you have a particularly spicy paste, I find it’s a good idea to have the extractor fan on or wear a face mask at this point to avoid a coughing fit!)
  3. Pour in the coconut milk and bring it to a simmer.
  4. Stir in the fish sauce, sugar, chopped pepper and vegetarian chunks, if using and simmer for 10 minutes.
  5. Add the potatoes, green beans and broccoli and heat through.
  6. Serve with boiled rice.