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.
© 2017 MEDITERRASIAN.COM