Page 260 - CMC Recipe Book

Method
Chop all of the vegetables and in a pan fry off the onions, garlic, peppers and mushrooms.
Add the curry paste and stock to the vegetables and bring to the boil.
Add the baby corn and fine beans.
Simmer on a gentle heat until the vegetables are just cooked.
Finish the curry with coconut milk and chopped fresh coriander.
Serve with either rice or noodles.