Thai Yellow Curry, Convenience-style

1. Open the pouches of rice and add them to a microwave dish or stove-top steamer. Heat according to packet instructions. Use Thai sticky rice or jasmine rice if you can – or brown basmati!
2. Heat the oil in a large saucepan or wok and add the vegetables. Fry until just tender – 2-3 minutes or so – stirring to stop it sticking.
3. Now add the stock, peanut butter and curry paste. Stir well, bring to boil, and then turn down to simmer for a few minutes.
4. Add in the coconut milk and lime leaves and warm through. If it is too dry add a splash more stock or hot water.
5. Serve with lime juice squeezed over the top, with some of the rind grated over for decoration if you wish and lime chunks on the side.

NB this is the sort of curry that will ‘age’ well and taste even better a few hours later or the day after!

Optional Toppings

1. Fried red/green chilli, basil, corriander, soya yoghurt, edamame beans, red onion, quinoa crisps (instead of Thai crackers).