Main Meals Archives

Sausage recipes

Chicken and vegetable broth with rice noodles

15 minutes

Butternut recipes

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Steak recipes

Roast leg of lamb with tomato and beans

1 hour

Lamb shoulder with herb dumplings

4 hours

Curry recipes

Korma coconut curry with lentils

15 minutes

Asian recipes

Thai curry

10 minutes

Thai curry

Serves 2 to 3

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 tin coconut milk
2 T curry paste
125 g baby brinjals

selected main ingredient of your choice. Meat, poultry or seafood

1/2 cup shelled peas
2 Thai lime leaves, torn or crumbled
1 T fish sauce
1 T palm or brown sugar
1 handful fresh basil leaves, shredded
1 chilli. thinly sliced
Steamed jasmine rice, to serve

Method

For our simple slideshow on how to make Thai curry, click the link: Thai curry slideshow

Don’t shake the tin of coconut milk before opening so as not to disturb the layer of rich cream on the top. Spoon the cream into a medium saucepan and heat over a medium to high heat. Reduce cream until smooth and bubbly.

Add 2 tablespoons curry paste to the cream. Stir well to combine and fry for a few minutes until fragrant. Stir cream if it starts to brown around the edges.

Pour in the remaining coconut milk. Mix well until smooth. Bring to a boil.

Add 125g baby aubergines, cut in halves or quarters or 1 long Asian aubergine, cut into bite-size chunks, and simmer for about 5 minutes until tender. Add 250g – 300g of the selected main ingredient, such as:

bite-size strips of chicken, pork or steak
small cubes of fish or shelled prawns
thinly sliced pan-fried duck breast or chopped roast duck
prepared vegetables (any mix of sliced baby corn, small cauliflower florets, sliced, trimmed green beans, shredded Chinese cabbage, baby spinach leaves).

Simmer for a few minutes or until cooked. Stir in 1/2 cup shelled peas and 2 Thai lime leaves, torn or crumbled, 1 tablespoon fish sauce and 1 teaspoon palm or brown sugar. Taste to check that it is slightly sweet and salty.

Lastly stir in a handful of shredded fresh basil leaves. Sprinkle with thinly sliced fresh chilli. Serve with plain steamed jasmine rice.

Cook's note: Thai sweet basil has a strong aniseed or liquorice flavour and fragrance. It’s very different to the sweet basil in our supermarkets. Substitute dried Thai lime leaves for fresh ones. Simply crumble into the sauce.

Discover more curry recipes here

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Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Duck “au vin” with chestnuts, onions and mushrooms

Quick-braised Chinese beef short ribs

Chicken-sausage tagine

Chicken and vegetable broth with rice noodles

Butternut Laksa

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Steak and mushroom sauce

Chorizo, pea and feta pasta

Roast leg of lamb with tomato and beans

Lamb shoulder with herb dumplings

Korma coconut curry with lentils

Thai curry

Thai curry

Ingredients

Method