Jungle Curry

• 4 tablespoons sunflower oil
• 5 ounces baby sweetcorn, cut down the middle lengthwise
• 2 small red peppers, deseeded and thinly sliced
• 8 ounces green beans
• 8 ounces button mushrooms, cut in half
• 2 small heads of broccoli
• 12 fl ounces stock
• 1 tablespoon dark soy sauce
• 4 kaffir lime leaves, stems removed and thinly sliced
• 1 dessertspoon brown sugar
• For red curry paste:
• 4 red bird's eye chilies
• 4 garlic cloves
• 2 lemon grass stalks, thinly sliced
• 1 inch cube of galangal, peeled and chopped
• 1 inch cube of ginger, peeled and chopped
• 1 red onion, roughly chopped
• 1/2 teaspoon salt
• 1 dessertspoon coriander seeded, dry roasted and ground
• coriander leaves and red chilies to garnish

1. First mix together paste in food processor.
2. Heat sunflower oil in a wok and when it's hot add the red curry paste.
3. Fry for a few seconds, stirring constantly. Now add all the vegetables, still stirring constantly until they are well coated and starting to soften.
4. Pour over the stock and the soy sauce. Add the lime leaves and the sugar.
5. Simmer until the vegetables are al dente, adding more water if necessary.
6. Add salt to taste. Garnish with chopped coriander leaves and thinly sliced red chilies.
7. Serve with Jasmine rice.

sunflower oil, baby sweetcorn, red peppers, green beans, button mushrooms, broccoli, stock, soy sauce, lime, brown sugar, curry, red bird, garlic, lemon grass stalks, galangal, ginger, red onion, salt, coriander, coriander

Taken from www.epicurious.com/recipes/member/views/jungle-curry-1244532 (may not work)