VEGETABLE COCONUT CURRY.

Ingredients......1 tbs of canola / rice bran oil, 1 onion, finely chopped, 3 tbs of minced garlic, 1 tsp of ground turmeric, 2 tbs of red curry paste, 3 potatoes, quartered, 2 carrots, diced, 120 gm of sliced beans, 400 ml can of coconut milk, 170 gm of frozen peas, 1 - 2 tbs of fish sauce, lime juice to taste. Heat the oil in a large saucepan over a medium heat. Add the onion and cook until it softens. Stir in the garlic, add the turmeric and curry paste and cook until fragrant. Add the potatoes, carrots and green beans to the pot, stirring to coat in the paste. Pour in the coconut milk and stir through. Bring to the boil and then reduce the heat to medium and simmer, stirring occasionally for 20 minutes or until the vegetables are tender. Finally add the peas and simmer for another 10 minutes. Finish by stirring through the fish sauce and lime juice to taste.