I don't normally eat potatoes, let alone tinned ones, but I bought them so I could use the tins as plant pots! This easy, one pan recipe uses the curry paste I made in my previous post.
2 tablespoons of Thai red curry paste (see recipe)
Handful of mange tout
Handful of baby corn
5 tinned potatoes, halved
Thin egg noodles
2 tablespoons of peas
Half a tin of low fat coconut milk
Add the Thai paste to a pan on a med-high heat until it starts to sizzle. Add the vegetables and stir gently. Break up the softened noodles and combine. Pour over the coconut milk and allow the curry to simmer for 8 mins, stirring occasionally.
Any of the vegetables could be substituted or omitted. Other ingredients could include: chicken, prawns, tofu, Quorn pieces, white fish, butternut squash, sweet potato.
My score: 5/10 (the fragrant spices, veg and noodles were lovely but I've remembered why I don't buy tinned potatoes! Also, for a higher score I'd really want full fat coconut milk!
I admit that I used to make curries with a spoon of Patak's curry paste. There's nothing wrong with that, but I wanted to make my curries taste different and more like the ones at my favourite Indian restaurants. Recipe books always scared me off, with their long list of spices I'd never heard of, and ingredients I would need to travel half way across the world to retrieve. In the past year, I've been brave and thrown out the scary recipes. I've discovered the art of flavour, experimentation and a love of trying new things!
Red Thai Curry Paste
Cumin seeds (1 teaspoon)
Coriander seeds (1 teaspoon)
Black peppercorns (1/2 teaspoon)
Salt (1/2 teaspoon)
Sugar (1/2 teaspoon)
2 shallots
2 cloves of garlic
2 chillies, de-seeded
Thumb sized piece of ginger, grated
Lime zest
Lime juice (1/2)
Coriander leaf (teaspoon)
Lemon grass (1 stick)
Chop up all the bigger ingredients.
Mash up the dry ingredients in a pestle and mortar and slowly add the other items.
Mixture will keep for a few days in the fridge or can be frozen for up to 2 months.
The ingredients can be substituted or left out as you like. Experiment with different combinations or amounts to change the flavour!
