Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Add all the curry paste ingredients, one by one, to a mortar and pestle and pound them to a thick paste (or whizz in a food processor).
Put the coconut milk in a saucepan that’s big enough to take all the ingredients and heat until it begins to simmer.
Add the green curry paste and, stirring gently, continue to heat for five minutes or until the paste is cooked.
Add the fish sauce, sugar and stock.
Bring it all to a simmer, then add the chicken and, a couple of minutes later, the vegetables.
Continue to heat until the chicken and vegetables are cooked. Scatter with coriander leaves and serve with rice, thai fresh basil and chunks of lime.