One-Pot Wonders: Thai Green Curry

Blitz the paste in a blender or with a pestle – the latter is best as the ingredients will release more flavour as they’re pounded.

In a heavy based pot or skillet, add a little oil or coconut oil from the tin of coconut cream and sauté the curry paste for a few minutes on a medium heat to allow the flavours to develop. Then, add the stock, aubergine, chicken and coconut milk. Let it cook gently until the chicken is cooked.

Throw in the other ingredients, including the rice. Place a lid on top and reduce the heat to low to let it simmer for 15-20 minutes. Remove the lid and check the rice. It will absorb a lot of the sauce.

Before serving, if it starts to dry out, pour in a tbsp of water until you get a saucy consistency, and gently heat through for a minute or so. Eat immediately.

In a large deep pan, add some oil or coconut cream on medium heat. Put in 2-3 tbsp of Mae Ploy paste. Let it sizzle.

Tip in the coconut milk and fish sauce. Add a sweetening element if you wish. Simmer, adding your chicken and veg. Taste to adjust the seasoning. Serve when it’s cooked through.

To make the paste, grind in a pestle and mortar, or blend the ingredients in a Nutribullet.

Open and drain the tofu. Slice into pieces and in a bowl, marinate them in soy sauce.

In a pot or large wok, sizzle the curry paste to release the flavours, then add the tofu and sizzle further. After a few minutes, pour in the tin of coconut milk, the sugar and sugar snaps. Cook for a few minutes.

Pour in the Tamari sauce. Taste and check you’re happy with the flavours.

Eat immediately with jasmine rice.