Serves: 1

Thai Green Vegetable Curry

FG 8 | CC 11

Calories: 286 kcal

45 g basmati rice

1 tbsp Thai green curry paste

150 ml vegetable stock

100 ml fat-free skimmed milk

60 g fine green beans ( fresh or frozen)

60 g peas (frozen )

1 small courgette (sliced)

1 small onion (chopped)

1 clove garlic (crushed)

1 tbsp desiccated coconut

1 tsp light soy sauce or Thai fish sauce

1 tsp fresh coriander or basil (chopped)

Rice or sunflower oil

1. Boil the rice according to instructions on the pack, or by your usual method.
2. Set aside and keep warm.
3.Lightly coat a medium saucepan with oil and heat.
4. Add the onion and cook gently until softened.
5. Add the garlic and curry paste and stir 1 minute.
6. Add the vegetable stock and bring to the boil.
7. Add the courgettes, beans and peas, bring to a simmer and cook 5 minutes.
8. Stir in the desiccated coconut, milk and soy sauce.
9. Cook gently about 5 minutes or until vegetables are crisp, stirring frequently.
10. Stir in the coriander or basil and serve the vegetable curry together with the rice.