Thai Curry

I've been thinking of making a thai curry for ages, and obviously, I know I should make my own as all it is is a bit of chopping and blending, plus it tastes so much better. But, I gave in and bought a ready made version which was recommended to me and I have to say its pretty good, a reassuringly short list of ingredients.

The beauty of a thai curry is that you can pretty much use whichever vegetables you like - mushrooms, carrots, courgettes, greens, peppers, sweet potatoes, corn, butternut squash. Chickpeas are always a welcome addition too, but then again, I think chickpeas are a welcome addition to most things.

To make this curry, fry a tablespoon of the paste for a few minutes until you can smell all the aromatic ingredients, I added some chopped onions, carrots cut into thin strips and sliced runner beans and coated them in the paste. Add a can of drained chickpeas, stir and add ½ can coconut and 250ml stock. bring to the boil and simmer for a few minutes. I also like to add some courgette, slice of the skin on all four sides, and cut into cubes, add these at the end. Then all you need is a good squeeze of lime juice, serve over rice with lots of coriander.

Obviously these are all vague ingredients, to make enough for 4, I would use 2 tablespoons of paste, and enough vegetables for 4, then add a can of cocount milk and a canful of stock. It all depends how rich you like it, I always like to use equal quantities of coconut milk and stock, otherwise it can be quite heavy, add more liquid if you want it soupier, which is good with noodles.

Now I have big pot of the paste, I'm trying to think of different uses, next on my list is this recipe for Asian Potato Cakes. I'll keep you posted...

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