Recipe for Thai Vegetable Curry 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl vegetable oil
1 lrg onion finely chopped
4 x level tsp thai green curry paste
600 ml vegetable stock
200 gm washed new potatoes cut in half
225 gm easycook long grain rice
200 gm courgettes cut on the diagonal
200 gm carrots cut on the diagonal
150 gm broccoli divided into florets
125 gm tomatoes cut into quarters
150 gm frozen spinach thawed
300 ml coconut milk
Instructions:
Instructions: Heat the oil in a large frying pan.

Add the onion and green curry paste then cook for 4 to 5 minutes on the simmering plate.

Add the stock and potatoes bring to the boil then cover and transfer to the simmering oven.

Cook for 20 minutes or until the potatoes are just tender.

Meanwhile cook the nce.

Bring it to the boil in a large pan cover and cook on the floor of the simmering oven. Add courgettes carrots and broccoli to the curry.

Cook for 3 to 4 minutes or until vegetables are tender.

At the last minute add the tomatoes spinach and coconut milk and heat through thoroughly.

Serve the curry on a bed of nce and garnish with coriander.

When adding curry paste cook spices thoroughly otherwise the finished curry will taste raw. Curry pastes vary in heat depending on the brand.

Serves 4

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