A rich and spicy Thai green curry with shrimp, cubed tofu and a selection of vegetables including green beans, broccoli and green pepper served with fragrant Jasmine rice.

2 tablespoons canola or peanut oil

1 onion—finely chopped

1 kaffir lime leaf—finely chopped (or ½ teaspoon lime zest)

2 teaspoons Thai green curry paste (or 3 teaspoons for a hotter curry)

2 cloves garlic—finely chopped

1 cup coconut milk

1 cup fish, chicken or vegetable stock

2 tablespoons fish sauce

1 tablespoon brown sugar

½ teaspoon salt

1 cup small broccoli florets

½ green pepper (capsicum)—julienned

1 cup green beans—ends trimmed and cut in half

3½ oz (100g) firm tofu—cubed

1 cup Jasmine rice

12 large uncooked shrimp (prawns)—peeled, deveined and bottom of tail left intact

2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water

2 tablespoons lime juice

2 tablespoons finely chopped fresh cilantro

HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the chopped kaffir lime leaf (or lime zest), curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the broccoli, green pepper, green beans and tofu, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the shrimp to the curry and simmer, covered, for a further 5 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lime juice and cilantro. SERVE on a bed of rice.

Variation: Try adding other fresh or frozen green vegetables such as zucchini (courgette), green peas and snow peas. For a hotter curry use three teaspoons of Thai green curry paste instead of two.

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