Red Vegetable Curry

Chop the onion, peel and dice the potatoes, cut the green beans into short lengths, seed and cut the red pepper into strips, cut the baby sweetcorn in half lengthways. In a hot wok with oil, add the curry paste. Cook for 1 min. Add the coconut milk and water. Boil, reduce the heat and simmer for 5 min. Add the potatoes, cauliflower and lime leaves, and simmer for 7min. Add the green beans, red pepper, sweetcorn, and red pepper. Cook for a further 5 min. Season with fish sauce, lime juice, zest and sugar. Garnish with fresh basil and serve with jasmine rice.