Scrub the potatoes and chop them into quarters or halves so they are all the same size. halve the red pepper and scoop out the seeds and white pith, then roughly chop them.

Peel and grate or crush the garlic. Peel and grate or finely chop the ginger. Finely chop the coriander stalks, setting the leaves aside for later.

Scoop 1 tbsp of the thick, white coconut cream out of the top of tin of coconut milk (see our tip below) and add it to a large pan or wok. Set over a medium-high heat and warm till the cream melts. Add the garlic, ginger, coriander stalks and Thai red curry paste. Fry, stirring, for 1 min.

Add the potatoes and red pepper to the pan. Fry, stirring often, for 2-3 mins to coat the veg. Add the rest of the coconut cream and milk, and pour in the Worcester sauce. Add 300ml water and a good pinch of salt. Stir to mix, pop a lid on the pan and bring to the boil. Once the pan is boiling, turn the heat down and simmer for 8-10 mins till the potatoes are almost cooked all the way through. A knife or skewer should almost slide through the potato if you pierce it.

While the veg simmer, trim the woody ends off the French beans then slice the beans in half. Peel the green silks off the baby sweetcorn, then chop them into bite-size pieces. Add the French beans and baby sweetcorn. Simmer, without the lid on the pan, for 5-6 mins till the veg are tender.

Taste the curry and add a pinch more salt if you think it needs it. Divide the curry between 2 warm bowls and serve garnished with coriander leaves.