Thai inspired curry

Ingredients
Paste made from
Fresh Ginger
Garlic cloves
Freshly picked Lemon grass
Chilli
Additional larder spices
Turmeric
kaffir lime leaves
cardamom pods
Shallots
Carrots
Green beans
Potato
Red bell peppers
Zucchini
600ml +- veg stock and a dollop of peanut butter
Large tin of corn blended with a tin of coconut milk and added to the cooked curry
Fry the shallots (or onions) add the paste and spices, add the veg, holding back the zucchini until near the end, add the veg stock, bring to the boil and then simmer until the potato’s are just about done, add the zucchini.
Heat the coconut and corn in separate pot, I blended it with a stick blender and add to the finished curry.
Allow the curry to sit for a while to let the flavors enhance
Eat on its own or with your favourite grain, noodles etc