2 tbsp. canola oil
3 tbsp. Mae Ploy brand Green curry paste
3 cups coconut milk (24 fl oz.)
4 kafir lime leaves, shredded
2 tbsp. fish sauce
2 fresh green chillies, finely chopped
1 tsp. brown sugar
1/3 cup chopped coriander
1/3 cup chopped thai or regular basil

½ cup carrots, peeled, and cut into small chunks
¾ green beans, ends trimmed, and cut in half
¾ cup patty pan sqaush, cut into sixths or eighths depending on size
6 fingerling potatoes cut in half lengthwise and then into inch chunks
1 tomato, seeded and cut into 8 to 10 bite size pieces (not too small so they don’t fall apart)
¾ cup any type of green roughly chopped (ie. beet greens, swiss chard or spinach)
1 cup of firm tofu chopped into inch cubes (optional)

Heat the oil and fry the curry paste over medium heat until it is fragrant. Add the coconut milk and stir until it comes to the boil, the lower the heat so it simmers.

Add the lime leaves, fish sauce and chilies and cook over low heat for about 5-10 minutes to let the flavours mingle. Add the potatoes and carrots and cook for between 5-10 minutes at a simmer. Add the patty pan squash and cook for another five minutes. Next add the tofu, green beans, and tomato chunks. Cook for another few minutes to make sure all is hot and ensuring that the potatoes are fully cooked.

Just before serving, stir in the sugar, coriander, and basil. Serve with steamed jasmine rice