This Thai Green curry is so simple and the Far East flavours remind you of your gap year travels. With lots of dark green vegetables you’re definitely getting a healthy dose of your 5 a day.

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Breakfast
Toast or Porridge

Lunch
Left over curry or cheese sandwich

Dinner
Thai green curry with rice or flatbreads

Snack
fruit muffins

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Thai green curry & chapati
Adapted from Jamie Oliver

Groundnut oil or Olive oil
200g mushrooms
400ml tin coconut
Vegetable stock cube
6 kaffir lime leaves (optional)
3/4 tinned peas (drained and washed)
Broccoli florets
2 spring onions finely sliced
1-2 limes
Cup of Rice (cooked as per packet instructions)

For the curry paste:

4 cloves of garlic
1 small onion
1 thumb-sized piece of ginger
2 lemongrass stalks
1-2 chillies
1 teaspoon ground cumin
½ bunch of fresh coriander

Method

To make the curry paste, peel, roughly chop and place the garlic, onions and ginger into a food processor or hand blender.

Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped.

Prepare your dough for the chapatis and dry pan fry them while the curry is cooking. You can keep them warm in a low oven.

Cut the mushrooms in half and fry for 4 to 5 minutes, or until golden.

Transfer to a plate using a slotted spoon.

Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.

Pour in the coconut milk and 400ml of boiling water, crumble in the stock cube and add the lime leaves if you are using them.

Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.

While this is simmering you can start cooking your rice as per the packet instructions.

Stir in the mushrooms, reduce the heat to low and cook for a further 5 minutes, then add the broccoli and peas for the final few minutes.

Season carefully to taste with lime juice, salt and freshly ground black pepper.

Roughly chop and stir through the coriander leaves and spring onions. Serve with rice, lime wedges and the chapatis.

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Chapatis

Makes 6 chapatis

Ingredients for the Chapatis

75g Strong bread flour
50g Plain flour
1 tablespoons oil
75ml water

Method

Place the flour in a bowl with a pinch of salt and make a dip in the middle.

Pour in the oil and mix together with a fork, then add the water and mix with your hands until you have a dough.

On a flour dusted surface roll into a long sausage and cut into 12 equal slices. Then roll each one into a ball.

With a rolling pin, roll each ball thinly to about 8-10 inches and place on a plate with a dusting of flour between them.

When the Thai curry is ready, in a dry frying pan cook the chapatis on each side for about a minute or until cooked but not coloured. Stack them and keep warm until needed.