20 minute thai green curry for busy peeps.

How appetising does that look? Not very right? That bag of paste'll be your best friend though if you'll let it. This is just the quickest lunch/dinner to make. I timed myself and it took 20 minutes altogether and as long as you've always got a can of coconut milk in the cupboard and this bag of paste in the fridge you can chuck any old veg into it! I like using sushi rice because it's so fat and sticky but any old rice will do.

That bag is full of thai green curry paste and the ingredients are purely what you'd use if you had time to make it from scratch, just a lot of chili and lemongrass and garlic and stuff. You can buy it in asian stores and most supermarkets now and it comes in green or red. Green is hotter than the red.

So to make enough for two all you'll need is:

1 cup of rice (I used sushi)

2 tbsp green curry paste

1 red onion

1 tbsp sunflower oil

1 can coconut milk

whatever veg you've got in the fridge (I used baby corn, broccoli and green beans)

So set your timer...NOW! Put the cup of sushi rice in a pan with 2 cups of water and bring to the boil. If you're using a different kind of rice just follow the instructions on the pack.

Chop the onion and put into a frying pan with the oil over a medium heat until they soften a bit. Add the green paste and stir it around. Still looks gross right?

Just when everything looks like it's about to start sticking to the bottom of the pan, add the coconut milk and stir. Turn the heat right down to a simmer and chop the veg into small bite-sized pieces.

Add the veg to the coconut milk and turn the heat up slightly, just enough that it's slightly simmering. It should be about minute 13 right now, stir the rice and make sure that's doing ok.

So pretty much once the rice is cooked, the veg will be done too. Drain the rice and scoop half into a bowl. Take a big spoon or a ladle and pour the curry over the rice so it absorbs all the coconut.

Oh yes. Quickest dinner ever.