Thai green curry is our family favourite. I make it every now and then, when I want some spicy, yet comforting food. I never make the same recipe every time as I like to try different veggie combinations. Have a look of an old recipe here .

This recipe is vegan, but it won`t disappoint the carnivores out here. As you don`t use meat this is super fast to cook if you have some preparation done beforehand.

INGREDIENTS: Serve 2 generous portions

• 1/2 green zucchini, cut in cubes
• 1/2 yellow zucchini, cut in cubes
• 1 cup snow pea
• handful baby asparagus, cut in half
• 1 cup baby corn, cut in half
• 1 red chili, sliced
• the juice of 1 lime
• handful coriander, chopped
• handful Thai basil (or regular basil), chopped
• 2 cans coconut milk
• 2 tbsp green chili paste
• thumb size fresh ginger, peeled and sliced into thin strips
• 2 garlic cloves, minced
• 2 cups, cooked rice to serve
• 1 tbsp coconut oil (or canola oil)
• salt and pepper (I did not use as my paste was already seasoned)

PREPARATION:

1. Start by preheating oil in a big pan.
2. Saute garlic, ginger and green chili paste for 2-3 minutes
3. Add the zucchini and cook for another couple of minutes
4. Add the coconut milk and simmer gently for ten minutes
5. Add the peas, corn and asparagus and cook another 2 minutes
6. Add the lime juice, coriander and basil
7. Serve with rice and red chili