Thai broccoli and green beans

Peel the ginger and finely chop.

Deseed the chillis then chop finely.

Crumble the lime leaves.

Remove the outer skin of the lemongrass, then finely chop.

Put the ginger, chilli, lime leaves and lemongrass into a small food processor, add the curry paste and 2 Tbsp of the oil. Blitz until you get a coarse paste (you can use a pestle & mortar too).

Cut the pepper into small cubes, chop the onion.

Heat the remaining oil in a wok. When it begins to smoke, add the onion, pepper and the paste. Stir-fry on high heat for 3 minutes.

Add the broccoli and green beans. Stir and, under cover, cook for about 5 minutes at low temperature (add a splash of water if it’s too dry).

Meanwhile, dry-fry the peanuts in a another pan (without any oil), then add to the vegetables and mix thoroughly.

Serve warm.