Green vegetable curry

 1 tablespoon green curry paste
400ml can coconut milk
1 cup chicken or beef stock
2 stems lemongrass, bruised
5 kaffir lime leaves, roughly torn
1 tablespoon fish sauce
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon finely chopped ginger
3 zucchini, sliced
1 red capsicum, sliced
1 cup snow peas, sliced
2 tablespoons coriander leaves, to garnish

Heat a frying pan over medium heat.  Add curry paste. Cook for 1 to 2 minutes.

Add coconut milk and stock.  Cook, stirring, until mixture comes to the boil.

Reduce heat to medium low.  Add lemongrass, lime leaves, sugar and ginger.  Simmer gently, stirring occasionally, for 15 minutes.

Add zucchini and capsicum to frying pan.  Cook for 3 to 5 minutes or until tender.  Add snow peas.  Cook for 2 minutes or until bright green.

Garnish with coriander.  Serve with rice.

Green Curry Paste

8 kaffir lime leaves, shredded
4 garlic cloves, thinly sliced
4 long fresh green chillies, sliced
3 cm piece fresh ginger, peeled and thinly sliced
2 shallots, peeled, halved, thinly sliced
1 bunch fresh coriander, coarsely chopped
1 tablespoon water
1 tablespoon vegetable oil

Place the kaffir lime leaves, garlic, chilli, ginger, lemon grass, shallot and coriander into a food processor and process.

Add water and oil and process until a coarse paste forms.  Transfer to an airtight container.  It will last in fridge up to 1 week.