Thai Green Veggie Curry
with Courgetti and a Nutty Topping
Instructions
Halve, peel and thinly slice the red onion. Halve the pepper, remove the root and thinly slice. Peel and grate the garlic (or use a garlic press), peel and grate the ginger too. Quarter the new potatoes (or cut into six pieces if they are large!).
Heat a drizzle of oil in a large saucepan on medium heat. Add the onion, stir and cook until softened, 5 mins. Add the pepper, ginger, garlic and curry paste. Stir together and cook for 1 minute more.
Pour in the coconut milk and stir in the stock pot until it has dissolved, then add the potatoes. Bring to the boil, cover with a lid and gently simmer until the potatoes are cooked, 15-20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them. FINAL COOK CHEF - DOES THE LID NEED TO BE ON?
While the curry cooks, roughly chop the coriander and peanuts. Grate the lime zest and cut it in half.
Once the potatoes are cooked, add the courgetti to the sauce along with the soy sauce. Stir together and cook for 2 mins, then remove from the heat. Add a squeeze of lime juice, taste and add more if you feel it needs it.
Serve the curry in bowls with the coriander, lime zest and peanuts sprinkled on top. Enjoy!
