Shred’s Vegan Thai curry

Shred’s Vegan Thai curry
  1. Boil the potatoes for 10 mins then set to one side for later
  2. Heat a deep pan or wok with olive oil and cook through the veggies for 5 mins
  3. Add the coconut milk, potatoes and curry paste stir in well
  4. Leave to simmer for 20 mins for the full flavour to come through