Ingredients
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200 g baby potatoes , halved
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100 g frozen green beans , trimmed and halved
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1 tbsp oil
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1 garlic clove , finely sliced
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1 tbsp Thai green curry paste
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400 g coconut milk
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1 lime , zest pared in thick strips
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80 g sugar snap peas , halved lengthways
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150 g cheery tomatoes , halved
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100 g firm tofu , chopped into small cubes
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Small bunch coriander , chopped
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200 g jasmine rice , cooked following pack instructions
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Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
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Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest, and gently bubble for 5 mins to thicken the sauce a little.
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Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
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Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.