Red Thai Vegetables

Perfect as a side, or as a main with rice or noodles.

Method

• Wash the beans and cut into 4 cm pieces. Cook in saltwater until tender. Then drain and rinse immediately under cold running water.
• Wash the courgettes and cut into 2 cm dice. Wash the red pepper, remove the seeds and cut into 2 cm dice. Clean the mushrooms, remove any traces of soil and cut the ends.
• Heat the peanut oil and sweat the red pepper, mushrooms and courgettes for 3-4 minutes. Drain in a sieve.
• Meanwhile mix the coconut milk with the vegetable stock and the curry paste and bring to the boil.
• Add the vegetables and cook for another 5 minutes. Add salt and pepper, to taste. Serve with basmati rice with herbs (recipe on p136) and the finely chopped Thai basil.

Tip: you can also add freshly ground ginger.