Meals and Courses

  • 125 g (4 oz) broccoli florets
  • 125 g (4 oz) French beans, cut into 2.5 cm (1 inch) lengths
  • 1 red pepper, cored, deseeded and sliced
  • 125 g (4 oz) courgettes, thinly sliced
  • 25 g (1 oz) tamarind pulp
  • 150 ml (¼ pint) boiling water
  • 400 ml (14 fl oz) can coconut milk
  • 2 teaspoons Thai green curry paste
  • 1 teaspoon grated fresh root ginger
  • 1 onion, cut into small cubes
  • ½ teaspoon ground turmeric
  • salt

Make the coconut sauce. Put the tamarind in a bowl. Pour over the measurement water and leave to soak for 30 minutes. Mash the tamarind in the water, then push through a sieve set over another bowl, squashing the tamarind so that you get as much of the pulp as possible; discard the stringy bits and any seeds.

Take 2 tablespoons of the cream from the top of the coconut milk and pour it into a wok or large frying pan. Add the curry paste, ginger, onion and turmeric, and cook over a gentle heat, stirring, for 2–3 minutes. Stir in the rest of the coconut milk and the tamarind water. Bring to the boil, then reduce the heat to a simmer and add a pinch of salt.

Add the broccoli to the coconut sauce and cook for 5 minutes, then add the green beans and red pepper. Cook, stirring, for another 5 minutes. Finally, stir in the courgettes and cook gently for 1–2 minutes until the courgette is just tender. Serve immediately with some crispy prawn crackers.

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