Oh my! I've just finished eating my first home made Thai curry - which was absolutely delicious!
As is my wont, I searched around online for simple vegan recipes, then put my own slant on them depending on what I have to hand, and what I need to buy.
The only thing I had to buy was the Thai red curry paste.
Notes:
Don't be seduced by low-cal coconut milk - it just doesn't give the same 'hit' as the full fat stuff!
I've now found coconut milk at Lidl - half the price of Blue Dragon. Will report on how good it is when I've tried it.
Report:
In praise of Lidl's coconut milk!
I opened the can - and it was solid cream over halfway down! Only when I got to the bottom quarter of the can did I find a clear liquid.
Ingredients:
1 large onion
2 leeks
4 sticks celery
1 large carrot
1 each red and green pepper
2 red chillies, finely chopped
1 knob ginger (about as big as a golf ball)
3 large field mushrooms, cut into strips
Method:
I fried the cumin seeds in the olive oil, in a small saucepan, for about a minute, then added the vegetables, plus a little water, and allowed them to simmer for 10 or so minutes to soften.
Whilst this was cooking I prepared the sauce by mixing all the sauce ingredients together and cooking them in the microwave for 3 minutes on full power, then 3 minutes on half power.
Then I combined all the ingredients in the saucepan and simmered for 10-15 minutes.
This is enough for 4 portions with less than 250 calories each. Served with 30g of basmati rice (105 calories), this brings the total to around 350 calories.
As is my wont, I searched around online for simple vegan recipes, then put my own slant on them depending on what I have to hand, and what I need to buy.
The only thing I had to buy was the Thai red curry paste.
Notes:
Don't be seduced by low-cal coconut milk - it just doesn't give the same 'hit' as the full fat stuff!
I've now found coconut milk at Lidl - half the price of Blue Dragon. Will report on how good it is when I've tried it.
Report:
In praise of Lidl's coconut milk!
I opened the can - and it was solid cream over halfway down! Only when I got to the bottom quarter of the can did I find a clear liquid.
Ingredients:
1 teaspoon olive oil
1 teaspoon cumin seeds1 large onion
2 leeks
4 sticks celery
1 large carrot
1 each red and green pepper
2 red chillies, finely chopped
1 knob ginger (about as big as a golf ball)
3 large field mushrooms, cut into strips
Chop the veggies and grate the ginger
Sauce:
2 tablespoons lemon juice
2 tablespoons soy sauce
1 can coconut milk
2 dessertspoons Thai red curry paste
1 dessertspoon garlic paste
I fried the cumin seeds in the olive oil, in a small saucepan, for about a minute, then added the vegetables, plus a little water, and allowed them to simmer for 10 or so minutes to soften.
Whilst this was cooking I prepared the sauce by mixing all the sauce ingredients together and cooking them in the microwave for 3 minutes on full power, then 3 minutes on half power.
Then I combined all the ingredients in the saucepan and simmered for 10-15 minutes.
This is enough for 4 portions with less than 250 calories each. Served with 30g of basmati rice (105 calories), this brings the total to around 350 calories.
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