Thai Green Curry

A favourite of mine, you can make a vegan Thai green curry in no time!

Time: 30-40 minutes
Serves: 2

Ingredients:

• Thai green curry paste with no fish sauce (you can get one from asda, but look out as the own brand has palm oil in). Try this: http://groceries.asda.com/asda-webstore/landing/home.shtml#/product/910000799312
• 2 cloves of garlic
• Small bunch of spring onions
• Can of thick coconut milk
• Lime zest
• Kaffir lime leaves (but you can do without)
• Soy sauce
• 250g new potatoes 
• Half a broccoli (cut into little florettes)
• 200g green beans
• Fresh basil leaves
• Boiled basmati rice

Recipe:

1. Wash new potatoes and roughly cut into pieces about an inch wide. Top and tail green beans and cut in half. Cut broccoli into small pieces. Quarter each floret that you can break off. Dice the garlic and spring onions. 
2. Heat a tablespoon of oil in a wok or saucepan. When hot, add the garlic and spring onions until garlic is just browning but not burnt otherwise it ruins the flavour. Add 2 tablespoons of green chilli paste and fry for a couple of minutes to release the flavours. 
3. Add the can of coconut milk and stir. Add in the new potatoes. Depending on how thick your coconut milk is you might need a bit of water to loosen it and cover the potatoes so you can cook them. They need to be par boiled before adding in the green beans and broccoli. Stir in the lime zest or kaffir lime leaves. 
4. Add a teaspoon of soy sauce or season with salt to taste. 
5. Cook until vegetables are tender, then just before serving stir in the fresh basil leaves and serve with boiled rice.