Water – 2 1/2 cups
Thai Red Curry Paste – 1 tsp
Fresh Root Ginger – 2 inch piece
Green Beans – 1 cup
Kaffir Lime Leaves – 2, torn
Baby Corn Cobs – 8, halved widthways
Chinese Broccoli – 2 heads, chopped
Beansprouts – 1 cup
Green Peppercorns – 1 tblsp, drained, bottled and crushed
Sugar – 2 tsp, granulated
Salt – 1 tsp

1. Heat the water in a large pan. Add the red curry paste and stir until it has dissolved completely. Bring to the boil.
2. Using a sharp knife, peel and finely chop the fresh root ginger.
3. Add the ginger, green beans, lime leaves, baby corn, broccoli and beansprouts to the pan.
4. Stir in the crushed peppercorns, sugar and salt. Bring back to the boil, then reduce the heat to low and simmer for 2 minutes.
5. Serve immediately.

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