Simon Rimmer served up a tasty vegetarian green Thai curry on Sunday Brunch.

The ingredients for the curry paste are: 10 green chillies, 5 shallots, 2 garlic cloves, 1-inch piece of ginger, 6 stalks lemon grass,
12 kaffir lime leaves, pinch cinnamon, 1/2 tsp turmeric, Salt, Splash of oil, Splash chilli oil, 1 tbsp palm sugar, 10 black peppercorns, 2 tsp cumin seeds, 2 tsp coriander seeds, Fresh coriander, 450g sweet potato, cut into chunks, not peeled, 100g peas,
100g baby corn, 4 kaffir lime leaves, 1 stalk bruised, chopped lemon grass, 250ml coconut milk, 250ml vegetable stock, 1/2 cucumber, deseeded and cut into batons, 10 thai basil leaves, 225g cooked thai jasmine rice, Lime wedges, Coriander and Mint.