Thai Vegetable Curry

We've had a bit of a vegetable build up at home in the last week, we've both been away/working late etc and so I needed something tasty involving vegetables and so I came up with this.

Ingredients
For the curry paste:
1 large clove of garlic
1/2 an onion
small bunch of corriander (including stalks)
1 stick of lemon grass
Few lime leaves
1 green chilli
juice of a lime
1 tablespoon of vegetable oil
1 tablespoon of water
1 teaspoon of ground corriander
1 teaspoon of ground cumin

Chop and blend all the ingredients above into a smooth paste.

For the curry:
1 small pumpkin peeled and cut into chunks
3 carrots cut into chunks
Bunch of chard
Small cauliflower cut into florets
Can of coconut milk
Chopped coriander


Roast the carrots and pumpkin in a moderate oven for 20-30 minutes until cooked through. Meanwhile fry the curry paste for a few minutes then add the coconut milk. Add the roasted veg, the chard and the cauliflower and simmer until the cauliflower is cooked. Serve with rice and sprinkled with coriander.

Thai Style Meatballs in Coconut Broth

A post D&D treat for the DM and players! Serves 3-4 hungry orcs.

Ingredients
For the meatballs:
500g pork mince
2 spring onions finely chopped
1 small red chilli finely chopped
1 tablespoon finely chopped coriander
1 tablespoon cornflour
1 tablespoon fish sauce
1 clove garlic minced

For the broth:
1/2 small onion finely diced
1 clove garlic
200g sliced shittake mushrooms
1/2 yellow pepper
1 courgette
Small bunch of coriander chopped
1 green chilli finely chopped
1 can coconut milk
Juice of 1 lime
2 tablespoons fish sauce
2 lime leaves

Mix all the ingredients for the meatballs and form into balls about the size of a  large walnut. Cover and put in the fridge for at least 1/2 and hour.


Fry the onion and the garlic in a little oil in a saucepan. Add the chilli, pepper, mushrooms, lime leaves and courgette and fry for a couple of minutes. Add the coconut milk and a little extra water. Bring to the boil then lower to a simmer.

Heat a little oil in a frying pan and cook the meatballs for 15-20 minutes depending on the size, turning wen they have taken a  good colour.

Add the coriander and lime juice to the broth a few minutes before serving.

Serve the broth over rice or noodles and place the meatballs on top.

Aromatic Green Thai Curry

My better half (and no I don't mean Fitz) doesn't like spicy food so this version of a classic is aromatic rather than fiery.

Ingredients
For the curry paste:
Blend together:
Half a bunch of coriander (the stems have most of the flavour)
2 shallots
2 cloves of garlic
2 stems of lemon grass
Thumb sized chunk of ginger (peeled)
Juice of half a lime
1/2 a teaspoon of ground coriander
1/2 a teaspoon of ground cumin
6 dried lime leaves
1/4 teaspoon of ground black pepper
1 tablespoon vegetable oil

For the curry:
4 chicken thighs (or equivalent in firm white fish)
1 large green pepper (diced)
1 large onion (diced)
1 can coconut milk
250g of mange tout or sugar snap peas
Rest of the coriander coarsely chopped
1 tablespoon fish sauce
1 teaspoon sugar

Blend all the paste ingredients together and then fry in a hot pan.
Add the chicken and fry quickly for a few minutes then add the pepper and onion. Fry for a few more minutes then add the coconut milk, sugar and fish sauce. Bring to the boil then simmer for 15 minutes or until the chicken is cooked.
Add the beans (and the fish if using). Cook for a further 10 minutes (or until the fish is cooked). Sprinkle on the rest of the coriander and serve with rice.

If you like it spicy add 2-3 green chillies, finely chopped to the paste.