Tina's Thai Green Curry

* Green curry paste

* 1 tbsp of oil

* Can of coconut milk

* 2 large ish potatoes cut into small (not tiny) chunks

* 2 sticks of lemongrass

* Small can of water chesnuts

* Bunch of mange tout

* Bunch of baby corn.

* 1 tbsp thai fish sauce / light soy sauce for veggie option

* White Thai Jasmine rice

* ½ bag of Quorn chicken-like pieces

Method:

* Heat the oil in a wok.

* Fry about 3 tbsp of the paste for about 3 mins

* Add the coconut milk & bring to the boil.

* Add the fish sauce / light soy sauce

* Add the potatoes & lemongrass & simmer for about 10 mins

* Add the water chesnuts & quorn (from frozen) & cook for a further 10 mins

* Bring the rice to the boil & cook

* 5 minutes before the rice is ready add the mange tout & baby corn

* Add the fresh coriander just before the rice is ready.

Serve curry with a sprig of fresh coriander

It's a good idea to have a spare can of coconut milk or some solid creamed coconut to hand- if the curry is too spicy or too much of the liquid has evaporated then it will come in very useful!