All the flavours of delicious Thai food without the meat.
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
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
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!)
Pour in the coconut milk and bring it to a simmer.
Stir in the fish sauce, sugar, chopped pepper and vegetarian chunks, if using and simmer for 10 minutes.
Add the potatoes, green beans and broccoli and heat through.