Total cooking and preparation time approximately 40 minutes

Serves 4

Ingredients

1 tbsp sunflower or vegetable oil
1 large or 2 small onions, chopped
1 tbsp garlic, crushed
3 large or 4 small carrots, sliced diagonally
½ lb baby new potatoes
4 tbsp Thai green curry paste
½ pint coconut milk or soy milk
1 lemongrass stalk, thinly sliced or 2 tbsp lemongrass purée
1 tbsp lime juice
½ pint vegetable stock
1 red pepper, chopped
¼ lb mangetout
¼ lb babycorn

Method

1. Heat the sunflower oil in a wok on a medium-high. Add the onions, garlic and carrots and cook for about 10 minutes.
2. Add the potatoes, curry paste, coconut or soy milk, lemon grass, lime juice and stock. Bring to the boil and simmer for about 20 minutes.
3. Add the pepper, mangetout and babycorn and cook for about another 10 minutes until heated through but still retaining some crunch.
4. Serve with basmati rice.