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.
Tag Archives: Vegan
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Hoisin Shitake Mushrooms (2)
Roasted Cauliflower with Satay Sauce (2)
Orzo, Black Eyed Bean and Herb Salad (4-6)
Cauliflower and Lentil Salad (6-8)
Pomegranate Fattoush (4-6)
Tomato Curry (4)
Tofu Teriyaki and Green Vegetable Rice Bowl (2)
Severnshed’s Bazargan (6-8)
The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad. I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.