Thai Veggie Curry
2 tbsp Thai green curry paste
1 tsp diced fresh root ginger
6 spring onions (scallions), diced
1 x 400ml/14fl oz can coconut milk
3 carrots, cut into matchsticks
1 broccoli head, cut into florets
a few fresh coriander (cilantro) sprigs, chopped
juice of 1 lime
1 Heat a large pan, add the curry paste, ginger and spring onions and stir-fry over a medium heat for 2–3 minutes.
2 Add the coconut milk, cover the pan and bring to the boil. Reduce the heat and add the carrots. Simmer for 5 minutes.
3 Add the broccoli florets and simmer for 5 minutes or until just tender but retaining a little bite.
4 Stir in the coriander and lime juice, then serve immediately with boiled rice.