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 popular way with scallops for very special occasions as its a bit of a palaver to make. It’s from from ” Butter” by James Martin. The salt baked celeriac is best made a day in advance and is very good served on its own as a vegetarian dish too.
A delicious noodle dish from “Jamie’s Dinners” by Jamie Oliver. You can use other fish ( about 400g) like sliced salmon or cod, or even finely sliced chicken.
Pork Larb is a minced meat salad and is the national dish of Laos.It is also eaten in other South East Asian countries, notably Burma and Thailand. Other meats can be used such as Beef, Chicken or Duck though Pork is probably my favourite version.This is an easier version of the dish, as more authentic versions would almost always contain some roughly ground toasted rice which can be a bit of a faff to do in small quantities.
