Thai red curry (perfect for leftovers)

Remove the stem from the chilis, peel the ginger, onion/shallot, garlic and lemongrass, trim the coriander stalks and cut all of them pretty small. You want to break up the fibrous bits that the food processor/blender may struggle with.

Place all of the above along with the remaining sauce ingredients in the food processor or blender and pulse until a smooth paste. Refrigerate until ready to use, as required.

When ready to cook, heat a little oil in a wok or medium skillet/frying pan. If using fresh meat, pre-cook it first and remove from pan while you follow the rest of the steps. Fry the curry paste for a couple minutes, stirring to stop it burning.

Add the beans and carrots and stir to coat in the paste. If using fresh meat, add at this point.

Allow to cook for a few minutes then add the coconut milk. Stir to mix then bring to a simmer.

Cook for around 5-10mins until vegetables are tender.

Add the greens (if using) and cooked meat, stir and cook for a couple more minutes. Add a little extra coconut milk if it seems to have become too dry then serve over rice or noodles.