Phil Vickery's green vegetable massaman curry

Fast, fresh and full of flavour, Phil’s veggie Thai curry will be on the table in under 20 minutes - and the best news? It comes in at under £1.50 a head!

Serves: 4Preparation time:- 25 minutesCooking time:- 25 minutes

Ingredients

2 tbsp any oil2 medium onions, finely chopped4 cloves garlic, finely chopped1-2 tbsp massaman curry paste2 x 400g can coconut milk1 x 10g vegtetable stock cube150mls water, approx500g potatoes, chopped into chunks the size of a walnut, preferably using a serrated potato chopper1 tsp palm or light brown sugarJuice 2 limesFish sauce, to taste2-3 tbsp tamarind paste or sauceDash light soy sauce100mls pineapple juice, optional200g baby spinach leaves200g frozen peas200g green beans, cut into 2cm pieces (blanched and refreshed)2 tbsp, roasted peanuts toasted and chopped2 tbsp shredded Thai basil

Method

• Heat the oil and add the onions and garlic and cook until you get a nice golden colour

• Then add the curry paste and warm through, before adding the coconut mik, stock cube and water

• Bring to the boil, then add the potatoes, palm sugar, lime, fish sauce, tamarind, soy and pineapple juice and simmer for 15 minutes until they are just cooked

• Season with a little salt but be careful a lot of made pastes are highly seasoned

• Once the potatoes are cooked, add the spinach and wilt, then the peas, beans and peanuts and warm through

• Serve with shredded Thai basil, Jasmine or sticky rice and wedges of lime