Ingredients
| 3 tablespoons neutral oil | |
| 3 cloves garlic, finely chopped | |
| 1 teaspoon finely grated fresh ginger | |
| 3 tablespoons Thai green curry paste | |
| 400ml coconut cream | |
| 200ml coconut milk | |
| 1 tablespoon fish sauce | |
| 4 cups green banana, peeled, cut into 2cm cubes | |
| 1 cup baby peas | |
| 1 cup whole baby corn | |
| 1 cup baby spinach | |
| ½ cup Thai basil leaves | |
| 1 tablespoon finely grated lime zest | |
| ¼ cup crispy shallots, to serve |
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Instructions
| 1. | Warm the oil in a pan over a medium heat. |
| 2. | Add the garlic and ginger and sauté for 1 minute. |
| 3. | Spoon in the green curry paste and stir frequently for 2-3 minutes. |
| 4. | Pour in the coconut cream and heat for 3-4 minutes until slightly thickened. |
| 5. | Stir in the coconut milk and fish sauce. |
| 6. | Bring to a gentle simmer. |
| 7. | Mix in the bananas and cook for approximately 12-15 minutes until tender. |
| 8. | Toss in the peas, baby corn and spinach, and warm through for a further 2-3 minutes. |
| 9. | Remove from heat and fold through the Thai basil and lime zest and season to taste with sea salt and freshly ground pepper. |
| 10. | Serve over steamed jasmine rice and garnish with crispy shallots. |