Thai green vegetable curry

Thai green vegetable curry 

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Serves 4

Full Choice 0 pts per serving

For the paste
1 ts Cumin seeds
1 ts Coriander seeds
3 Fresh green chilies, Chopped
1 tsp Chopped lemon grass
1 tsp Chopped coriander
1 tbls Chopped shallots
1 tbls Chopped garlic
1 tsp Chopped ginger
7 Peppercorns
pinch of Salt

mixed vegetables and of the following
asparagus
carrot (thinly sliced)
butter nut squash thinly sliced
mange tout
baby corn
sliced mushroom
mixed peppers
spring onion
onion
aubergene
courgette

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1-2 minutes until they are aromatic and slightly browned.

Pound them with the remaining ingredients to produce a fine paste

Return to the pan and fry for a few seconds to release the falvour, add the veg (and cooked chicken strips if you wish). And fry for 5-6 mins.

This is great with jasmine rice, have any leftovers cold and turned into coronation style curry for tomorrows lunch (by add a tbls of mango chutney)