Just the thought of a fragrant Thai curry sets the mouth watering. The beauty of this recipe – by the BOSH! team, Henry Firth and Ian Theasby – is that you can be pretty flexible with the summer veg elements, guided by your veg box (of course!).
Of the veg listed, we’d say tomatoes and mushrooms are vital to the balance of flavours. For the green component, if you don’t have mange-tout, use sliced French beans or finely sliced runner beans (pre-cooked). You could added shredded curly kale at the last minute too. One pepper, not two, is fine – maybe add a chopped courgette instead. Try some tinned bamboo shoots if you can’t get hold of seasonal baby corn.
Homemade curry paste is unbeatable and this quantity is enough for three meals (serving four each).