Thai green curry is an extremely popular recipe from the central region of Thailand. It is made using a paste of fresh green chillies, Thai basil, and galangal so be prepared it packs quite a punch. This is a real favourite in many of the restaurants and pubs I have cooked in and really easy so I thought it would be a great recipe for National Curry Week. The dish is normally made with white fish or chicken and traditional vegetables such as bamboo shoots or baby Thai eggplant. The sweet coconut milk balances the heat of the chillies in the Thai green curry paste.
Thai Green Chicken Curry
You can buy perfectly good prepared Thai green curry paste but I think homemade has the edge. Making the dish with homemade Thai green curry paste results in a fresher flavour and a brighter coloured sauce. For my recipe for Thai green curry paste follow this link. Even making the paste this dish is ideal for a quick evening supper and can be on the table in thirty minutes. I use Thai fish sauce to season the dish if you like your curries really hot you can add an extra small finely-sliced green chilli.
This dish is ideal for a quick evening supper and can be on the table in thirty minutes.
It is time for you to open the cupboard and find that half used tin of Madras curry powder. It is National Curry Week . I want to start with an easy recipe, nutritious, and full of flavour, a Roasted Vegetable Curry. As an added bonus for everyone, this is my first vegan recipe. I can totally guarantee it is so tasty, great for everyone to eat and enjoy. Roast Vegetable Curry is a comforting supper dish you can serve just as it is. Or serve it as a side as part of a larger group meal. Why not try it with my Butter Chicken, rice, poppadums, and pickles.
Every one Loves Curry
Curries are now a staple part of English cooking. Chicken Tikka Masala is now the most popular takeaway dish in the UK. Our tastes have definitely changed from the days of early Indian influenced dishes such as kedgeree. This recipe was bought home from India by colonial civil servants. We now eat curry dishes from around the world. Curry recipes from turmeric and ginger spiced Malay to the fantastically popular Thai green variety. Finally please remember curry does not need to be fiery hot. The key is developing layers of flavour through using different spices and aromatics.
Roasted Vegetable Curry
My recipe uses chilli, ginger, garlic and curry powder as the key flavours. If you are a little more confident you can substitute ground cumin, coriander, turmeric and mustard powder for the curry powder.
Believe it or not, curry powder was not invented in India. The most common theory is that it was invented by Chinese cooks to emulate the recipes the British had grown used to. The most used spice mixes in India are Garam Masala.
Any spice mix and ground spice you may have has a limited shelf life. Spices are best stored in an air-tight container in a cool environment away from direct sunlight. Over time the intense flavours will be lost and the taste can become stale in time.
I have used several vegetables, but this recipe is a great fridge clearer whatever you have in your salad drawer can go into it, cauliflower, aubergine, boiled potatoes, tomatoes you can really experiment. You can save time by omitting the garlic, chilli, ginger, and spices and use a quality Tikka Masala curry paste if you are in a hurry.
Autumn has arrived here in Jersey and we have had some wonderful crisp, bright sunny days and cooler evenings. These are perfect for walking along the coastal paths and beautiful country lanes and building up an appetite. I love Autumn because there are some wonderful fruit and vegetables in season such as cooking apples for crumbles and pies. Savoy cabbages, the first Brussel sprouts and the first proper parsnips, which always seem sweeter after the first proper frost can be readily found in your green grocers. But the start of Autumn really heralds the arrival of pumpkins and squashes ready for Halloween. They are fantastic roasted with spices, pureed with lots of butter and make amazing soup one of my favourite Autumn dishes.
I love soups they are so varied, and such a tasty option and most recipes are quick and simple to make. If you are able to omit lots of cream and butter ( in my case that’s rather difficult ) soup can be extremely healthy. You can try substituting low fat crème fraiche for cream and olive oil for butter. I often find the best soups are made with what is easily available, a handful of vegetables, a tin of beans or some dried pulses and plenty of herbs. I always have celery, carrots and onions in the bottom of my fridge, a mix called mirepoix, which goes back to my earliest training. Mirepoix is a classic base for soups, stocks and sauces adding a depth of flavour.
Why not try some of these?
So to get your creative juices flowing here are some links to some of my favourite soups I have posted on the blog. There is my first ever recipe and still a firm favourite in lots of restaurants a rich, creamy seafood chowder with lots of Jersey mussels and smoked haddock for extra flavour. Another firm favourite with the customers in one of our busiest pubs is my take on classic French onion topped with delicious melted cheese, after all Jersey is only a few miles from the French coast. My version of possibly everyone’s favourite soup, roasted red pepper and tomato, is perfect for sipping out of a mug on a chilly Bonfire’s night. The great thing about soup is really doesn’t have to complicated just a few ingredients from your cupboard and your fridge like a tasty carrot and coriander.
Soup is not just great for lunch or supper it can be served as a starter for an elegant dinner party and I have the perfect recipe a cauliflower veloute, and you can find out all about how chef’s make and use veloutes in traditional kitchens. Finally if you like your soup with a bit more kick how about a Spanish recipe full of Chorizo sausage or the spicy Seafood Tom Yam. Whatever you like I hope you will find some inspiration and get cooking. Enjoy.
Here are some links to some of my delicious Soup Recipes.
“Patatas Riojanas, is a very simple rustic soup or stew from La Rioja. La Rioja is a small region in the north of Spain, most famous for its high-quality wines, and it has some lovely indigenous dishes. No one is sure about the origins of Patatas Riojanas, but it would not have existed until at least the 19th century and the introduction of potatoes into Spain during the Napoleonic Wars.”
“French Onion Soup probably had its origins in Roman cooking but became prominent amongst eighteenth-century French peasants, for which onions were one of the staple dietary components. The addition or use of stock to French Onion Soup came later, as did the cheese croute ( a kind of crispy cheese on toast ).”
“If you want something a little more elegant this recipe is a sophisticated soup ideal for a dinner party and perhaps as the starter for your Christmas Dinner. This rich, silky smooth cauliflower soup is an ideal partner to the spicy flavours of the pakora’s and curry oil. A veloute is a traditional soup made with a stock thickened with a roux, this recipe also contains potato for extra body.”
“I like spicy food, not hair-raising hot curries and the like, but I enjoy a nice kick and I love the layers of different flavours you can build. One of my favourite chilli-based dishes is Tom yam, a hot and sour Thai soup flavoured with fragrant spices and aromatics; a good chicken stock flavoured with lemongrass, kaffir lime leaves, and galangal, which is now popular around the world.”
“As there is no single definitive recipe my chowder recipe is a purely personal and uses some of my favourite and best produce available to anyone cooking in Jersey alongside a couple of unorthodox ingredients. If you are not so fortunate as myself living with wonderful seafood almost washing up on my doorstep, quality natural smoked haddock, freshly cooked prawns and some plump tasty mussels from a reputable fishmonger will make an excellent chowder.”
“This is a really easy, comforting recipe that freezes exceeding well so could be made in advance, it is a fantastic thick, full of sweet, smoky flavours and great served in a mug as you stand to watch the fireworks. Passed through a sieve it can be dressed up as a lovely lunchtime treat or simple supper dish. So, for the perfect fifth of November feast make sure you have some crisp-skinned jacket potatoes freshly baked in the oven, a plate full of toffee apples for the children and a big, big pan of this delicious soup.”
My girls adore McDonalds and try as I might with other restaurants it is their favourite teatime treat. So I recently got to thinking if I cannot beat them then at least I can endeavour to make my own. I now serve chicken nuggets made from pieces of fresh chicken breast coated in seasoned cornmeal and these delicious Chinese style sesame chicken bites. They sit somewhere between being acceptable to the two little ones ( basically any recipe with ketchup is a winner ) and yet tasty enough for the grownups. Now I know it is hardly the healthiest of meals, but it is wholesome and homemade and makes for happier family teatimes.