An easy gently spiced curry, fragrant with coconut milk and spice, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve.
This Thai green vegetable curry is typical of the cooking found in the south of Thailand. You can use most vegetables- I used carrot instead of aubergine in the version pictured but do use the round thai aubergines or baby aubergines if you can find them. I also often substitute the home made thai green curry paste with ready made- using 2-4 tbsps depending on the strength. The recipe is from ” World Food Cafe” by Chris and Carolyn Calidicott.
A delicious curry from ” Dominique’s Kitchen” by Dominique Woolf. You can omit the chilli for a child friendly version. You can add a few prawns as well if you like, or use them instead of the fish. Serve with rice or rotis.
A flavourful chicken and rice traybake from ” Dominique’s Kitchen” by Dominique Woolf. The jasmine rice can be replaced with basmati rice if you like. You will need 280g of rice, 400 ml of coconut milk and 250 ml of water if you choose to do this.
A creamy and lightly spiced curry from Columbo to serve with rice or bread. The recipe is from Das Sreedharan, chef/ owner of Rasa restaurants. I found it in the book ” Curry” which includes recipes from a number of chefs and is published by Dorling Kindersley.
A rich and creamy Vietnamese soup from ” Vietnamese made Easy” by Thuy Diem Pham. She descibes it as her quick and easy version of Bánh Canh Cua Nuóc Côt Dùa.
A quick version of Ca Ri Ga ( chicken curry) from ” Alice’s Cook Book” by Alice Hart. If you have chopped root ginger or torn kaffir lime leaves add with the garlic. Prawns or cubed pork can be used instead of chicken. If you haver time leave the chicken to marinate for an hour before cooking. SErve with french baguette or some steamed rice.
