Recipe: Thai Vegetable Curry

Outrageously simple, very warming and really colourful. Serve with plain rice. Thai curry paste varies quite a lot in quality. I buy mine in an Asian supermarket as they seem to be more aromatic. You can add whichever of the green vegetables you like or all of them if you want.

Ingredients:
1 large sweet potato, peeled and diced into 3cm squares
1 red pepper, very thinly sliced
1 packet sugar snap peas or mange tout or a bunch of spring onions, sliced
1 tin coconut milk
2 heaped dessertspoonfuls thai curry paste
Juice of one lime
Fresh coriander

Method:
1.) Put the sweet potato, curry paste and a spoonful of coconut milk in a pan and cook over a medium heat until it starts to soften.

2.) Add the remaining coconut milk and bring to a gentle boil.

3.) Simmer for 15 minutes or so.

4.) When the sweet potato is soft, add the other ingredients and heat through for a couple of minutes