Recipe: Green Thai Curry

I found the perfect vegan green Thai curry recipe online, printed it out, and used it a couple of times. Today, when I wanted to make the curry again, I couldn't find the recipe anywhere and an online search was hopeless. So, I put together something similar to below. As all seasoned chefs know, you can't give specific measurements, but it is close enough. You can substitute or add in vegetables, such as peas, spinach, or courgette (zucchini) and add fresh grated ginger if available.

   1 red onion, chopped
   1 green bell pepper, chopped
   Olive oil (I use extra virgin, first cold press)
   1 Vegetable stock cube or a tablespoon of "chicken" seasoning to taste
   2 heaping dinner spoonfuls of green curry paste (look for one without shrimp)
   Basil
   1/4 head green cabbage, chopped
   4 carrots, sliced
   1 bunch of asparagus, in 1 inch pieces
   1 tin of coconut milk (pure, with no additives, like Thai Kitchen)
   1/2 bunch of fresh cilantro, chopped

   2 cloves garlic, minced

Fry onion and bell pepper in the olive oil, add stock cube, curry paste, and basil, and mix well, then add the vegetables. Stir-fry for a minute or two, then add the coconut milk. Simmer till vegetables are just cooked. Stir in cilantro and garlic. Serve over jasmine rice.