Thai Vegetable Curry

2 tablespoons Thai red curry paste
2 cups (500 ml/16 fl oz) coconut milk
4 kaffir lime leaves
1 onion, finely chopped
2 potatoes, chopped
200 g (6 ½oz) pumpkin, chopped
1 red capsicum, chopped
3 zucchini, chopped
90 g (3 oz) baby corn
150 g (5 oz) beans, chopped
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons chopped fresh coriander
1 tablespoon soft brown sugar

Mix the curry paste, coconut milk and ½ cup (125 ml/4 fl oz) water in a large pan. Bring to the boil, stirring occasionally.

Add the lime leaves and onion and boil for 3 minutes. Add the potato and pumpkin and cook for 15 minutes, or until tender. Add the capsicum, zucchini, corn and beans and cook for 10 minutes, or until tender.

Add the lime juice, fish sauce, coriander and sugar, and cook for 2 minutes. Serve with rice.

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