Thai green curry

For curry paste

2 tsp sesame oil

1tsp cumin,

1tsp coriander,

handful kaffir lime leaves

half, teaspoon galangal powder,

1inch peeled fresh root ginger,

handful basil,

1 tsp dried corriander,

3 birds eye chillis

2 tablespoons of the coconut milk

For the rest:

can of coconut milk minus 2 tablespoons (for the curry paste)

2 medium carrots

1 large red bell pepper

half a head of broccoli in florets

half a tin of sweetcorn

1 onion

juice of 1 lime

Blend all the ingredients for the paste in a blender.

Chop the vegetables finely (carrots in roundels)

Sweat the onions, peppers and carrots down for 10-20 minutes until partially soft.

Pour in the curry paste, coconut milk and a glass of water if needed (trust your gut) and cook until the carrots are soft

Cook the broccoli for 5-10 minutes then add to the curry along with the sweetcorn

Cook up for 10 minutes longer and adjust chilli and sesame to taste (you can add some soy sauce if wanted)

Serve hot with sticky Thai rice