Green Thai Vegetable Curry

Heat the coconut oil in a deep frying pan or saucepan over a medium heat.

Add the green curry paste and cook for 1 minute, stirring, until aromatic.

Stir in the garlic, ginger and lemongrass, then cook for another minute.

Pour in the coconut milk and vegetable stock, stirring until the sauce is smooth.

Add the aubergine and simmer for 8 minutes, stirring occasionally.

Add the red pepper and courgette, then simmer for 6 minutes.

Stir in the sugar snap peas, soy sauce and brown sugar, and cook for 3 minutes.

Add the lime juice, taste, and adjust with a little more soy sauce if needed.

Take off the heat and fold in most of the Thai basil and coriander.

Serve over jasmine rice and top with the remaining herbs.