Tune in Recipe blog Thai green vegetable curry By Adam Stansbury This one-pot Thai curry is big on flavour but low on effort, made in only 3 steps. It's a great way to use up any leftover veggies, just throw in whatever you have hanging around for an easy weeknight dinner. Ingredients (serves 2) 200ml of water 1 vegetable stock cube ½ finely chopped nori sheet or dried sea vegetable (optional) 200g coconut cream (from the top of a tin of coconut milk) 150g broccoli 150g edamame beans (substitute with green beans, runner beans or frozen peas) 30g chopped cashew nuts 60g Thai green curry paste 4 baby corn sliced in half 4 spring onions 1 sweet pointed red pepper chopped 1 handful of chopped coriander 1 thumb sized piece of ginger finely sliced into matchsticks 1 clove garlic chopped 1 tablespoon of avocado or coconut oil 1 tablespoon sesame oil Method Pour 200 millilitres of boiling water into a measuring jug with the stock cube and the finely chopped nori sheet, and put to one side. Heat up a pan over a medium heat with the avocado or coconut oil and add the curry paste and ginger for a few seconds to let the aromas release, then add the garlic, spring onions, baby corn, broccoli, sweet red pepper and sauté for a minute. Add the vegetable stock, coconut cream, chopped coriander, half the lime juice and simmer for 5-10 minutes. Then add the edamame beans to the curry and heat for a couple of minutes until cooked. To serve Serve the curry with rice topped with sesame oil, the chopped cashews, a few coriander leaves and a squeeze of lime.