Thai Yellow Vegetable Curry with Jasmine Rice

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Bring another saucepan of water to the pan. Season well with salt.

Peel and chop the potato into small cubes.

Add the potato to an appropriately sized saucepan. Cover with water and bring to the boil. Cook until soft and easily pierced with a fork (around 15-20mins).

Chop the baby corn, fresh coriander.

Julienne the red capsicum.

Peel and finely chop the garlic and red onion. Finely chop the lemongrass.

Trim the ends from the green beans.

Heat the olive oil in a large frying pan or wok over high heat.

Add the garlic, lemongrass and red onion and stir fry until softened and fragrant.

Add the curry paste and correct amount of stock (please see checklist). Using the back of a spoon mix the curry paste into the stock until dissolved.

Add the rice to the boiling salted water and cook until tender (10-12 minutes).

Stir the coconut milk until completely combined with the curry paste mixture.

Add the baby corn and green beans and continue to cook.

Add the red capsicum, straw mushrooms and bamboo shoots.

Drain the potato when tender and stir through the curry.

Stir through the lime dressing.

Distribute the yellow vegetable curry among serving bowls.

Drain the rice and serve alongside the vegetable curry. Garnish with fresh coriander.