You will need:

1 onion

1 tsp Thai green curry paste

400ml coconut milk

1 ½ tbsp soy sauce

bamboo shoots

450g potatoes

350g chard

1 tomato

1 lime

a few basil leaves

handful of coriander

240g brown rice

salt

1 ½ tbsp cooking oil

1 tsp sugar

water or stock

1. Rinse and drain the rice, then add 500ml water to the pan. Cover and bring to the boil, then turn down to a low heat and cook for around 25 minutes. Once cooked, leave to stand.

2. Wash and pat dry the potatoes, tomato and chard.

3. Chop the potatoes into cubes and roughly chop the chard, including the stems. Drain the bamboo shoots. Put all the vegetables to the side.

4. Chop the onion into small pieces. Pour the cooking oil into a heavy pan and cook on a medium heat. Once it is warm, add the chopped onion.

5. Cook the onion for around 3 minutes, then add the curry paste. Stir and cook for 1 minute.

6. Add the coconut milk and 250ml of water or stock. Bring to a boil.

7. Add the soy sauce, 1 tsp sugar, 1 tsp salt, the bamboo shoots, potatoes and chard. Turn down the heat so the curry is simmering, and cook until the vegetables are tender, around 10 minutes.

8. While it is simmering, chop the tomato into small pieces, slice the basil leaves and roughly chop the coriander.

9. Add the tomatoes to the pan and cook for about 2 minutes.

10. Turn off the heat and let the curry stand for a couple of minutes. Serve with rice, a couple of squeezes of lime, and the chopped herbs.

Click here for the cook-along video!