Thai green vegetable curry

Step 1

Heat the oil in a wok over medium heat. Stir-fry the curry paste for 1 minute or until aromatic. Stir in the coconut milk. Bring to the boil and cook for 5 minutes or until the mixture thickens slightly. Stir in the lime leaves, fish sauce, sugar and lime juice.

Step 2

Add the pumpkin, eggplant and chickpeas. Cook for 7 minutes. Add the capsicum and beans, and cook for 2 minutes or until the vegetables are tender. (To freeze, see tips).

Step 3

Stir in the chopped coriander. Divide rice among serving bowls. Top with the curry. Sprinkle with coriander sprigs.