Serves 4

Time
Prep: 5-10 minute
Cook: 15-20 minutes
Total: 20-30 minutes

This was one of my all-time favourite meals before I became vegan and I’m so happy to have been able to make a vegan version that really lives up to my expectations. I’ve never bothered making my own curry paste so if you choose to use a store-bought paste, just be careful to check the ingredients as some contain fish sauce (nam pla). I made this as a lighter version of the classic by using some stock in place of additional coconut milk but for a rich creamy curry, substitute the stock with additional coconut milk. This makes 4 servings, but we love it so much that we end up going back for seconds. Serve with rice and a wedge of lime.

Ingredients

3 cloves garlic

3 tbsp Thai Green Curry paste

1 can coconut milk (light optional)

200 ml vegetable stock (or substitute with additional coconut milk for an extra creamy curry)

350g small new potatoes (Charlotte potatoes are my favourite)

100g fine green beans, halved (across not lengthways!)

100g mange tout peas

3 wide strips of lime zest

1 tsp sugar or sweetener of choice

Handful of basil leaves, roughly torn

Method

Heat the oil in a non stick wok or frying pan to medium high heat. Add the garlic and stir fry until brown. Add the curry paste and cook for 2-3 minutes. Stir in the coconut milk and stock (if using). Add the new potatoes and simmer for 5 minutes. Add the vegetables and cook for a further 5-6 minutes until the vegetables and potatoes are tender. Add the lime zest and sugar. Just before stirring serve in the basil leaves. Serve with rice.