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)
1 tablespoon Thai green curry paste
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.