2cm piece of fresh ginger
1 onion, peeled
2 cloves garlic, peeled
150g baby corn
1 red pepper, seeded, sliced
Handful of green beans
300ml vegetable stock
2 tablespoons sunflower oil
2 tablespoons Thai curry paste
400ml can coconut milk
zest and juice of 1 lime
Chop the ginger and onion. Crush the garlic and prepare the rest of the vegetables.
Crumble the stock cube into a jug with 300ml of boiling water and stir.
Heat the oil in a pan and gently fry the onion, garlic and ginger.
Then add the Thai curry paste and stir for a few minutes.
Pour in the coconut milk and stock, bring to the boil then simmer for five minutes.
Add the beans, corn and peppers.
Cook for another five minutes, then stir in the lime zest and juice.
Serve with plain boiled rice.
You can also add chicken, prawns or salmon.