Thai Jungle Curry

Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. Add the curry paste and garlic and cook, stirring, for a minute. Add the coconut milk, stock, fish sauce, and the sugar, then barely bring to a boil. Add the potatoes, red pepper and beans, cover with a lid, then reduce the heat to medium. After about 4-5 minutes, add your bok choy. Simmer for about 8 more minutes.

While the curry simmers, cook the rice according to package directions.

Add the chicken to the curry and simmer, covered, for a further 8 minutes. Then stir in the lime juice (of both limes) and basil.

Cook rice according to package directions for 2 cups.

Serve on a bed of rice. Accompany with a lime quarter.

Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including chopped zucchini, thinly sliced carrot or other vegetables. Be flexible and adapt the recipe to make the most of seasonal produce.