You can buy ready-made green curry sauce, but it is so much nicer when it is fresh. This may look complicated, but if you prepare all the ingredients beforehand it is actually extremely easy and is well worth the effort. If vegetarian - omit the meat and try substituting with smoked tofu and a handful of sliced almonds or chopped peanuts.

Prep time: 5 minutes

Cooking time: 15 minutes 

Ingredients:

• 1 x 410g tin low-fat coconut milk

• 3 x tbsp Thai green curry paste

• 200g chicken breast, thinly sliced (you can substitute 200g
   lean beef)

• 1 x medium aubergine, cut into 1 inch pieces

• 50g green beans, topped and tailed

• 1 x 410g tin baby corn, drained

• 2 x 410g tins of mushrooms, drained

• 2 x tbsp brown sugar

• 2 x tbsp fish sauce

• 3 x kaffir lime leaves, stem removed and thinly sliced
  (or use 2 tbsp lime juice with the zest of 1⁄2 lime)

• 60g fresh basil leaves (set a few aside for garnish)

• 2 x large, long chillies (1 red and 1 green for colour),
   sliced lengthwise

For the accompanying vegetables:

2 x tbsp vegetable oil (not olive oil)

2 x packs of mixed vegetables for stir-fry (200g)

In a wok, stir fry the coconut milk for 5 minutes over a high heat. Add the green curry paste and continue to stir fry for another two minutes. Add the chicken (or beef) pieces and cook for a minute, just until they begin to change colour. Add the aubergine pieces and continue to cook until they are just soft. Now add the green beans: cook them for another two minutes before adding the tinned mushrooms and baby corn. Add the brown sugar and stir to dissolve, then add the fish sauce, kaffir lime leaves (or lime juice and zest), and basil.

Pour into a serving dish, quickly rinse out the wok and return it to a high heat with a teaspoon of vegetable oil. Tip the vegetable stir-fry into the wok and stir-fry them briskly for a minute or so until they are just cooked but still retain some crunch.

Garnish the curry with selected basil leaves and sliced chillies.