Veg Thai Green Curry

INGREDIENTS

• 1 tbsp olive oil
• 2 onions, finely diced
• 1 garlic clove, chopped
• 1 green chilli, finely sliced
• 2 rounded tbsp Thai green curry paste
• 250g baby roosters, halved
• 400ml tin coconut milk
• 2 kaffir lime leaves
• 2 courgettes, cut into chunks
• 1 red pepper cut into chunks
• 1 green pepper cut into chunks
• 1 lime, cut into wedges
• Handful of basil leaves
• Handful of coriander leaves
• Steamed basmati rice

METHOD

1. Heat the oil in a non-stick frying pan over medium heat. Sweat the onions with a pinch of salt for 5-6 minutes until soft and translucent.
2. Add the garlic, chili and curry paste and fry for a couple of minutes. Increase the heat and add the baby potatoes. Fry for 5 minutes before adding in the coconut milk and kaffir lime leaves.
3. Bring to a steady simmer and cover with a lid. Allow to simmer for 5 minutes before adding the courgette and peppers. Continue to cook for another 5 minutes.
4. Serve with the rice, lime and plenty of basil and coriander.