Chillies, shallots, galangal, turmeric, lemongrass, coriander, garlic and kaffir lime zest. In a happy, healthy bowl of dinner deliciousness.
Thai curries are one of my absolute favourite dinners, usually topped with sautéed vegetables and crispy tofu. I have a recipe for Thai curry paste if you fancy making your own – I think it makes an enormous difference when you make the paste yourself from fresh ingredients, so much more zing. I make a big batch, freeze it in ice cube trays and have enough to last me six months.
A recent innovation is the addition of deep-fried rice noodles, adding very appealing crunch to the other textures in the bowl. Sorry, no pic!
Heat a medium pan of oil to about 160℃, carefully drop in a handful of noodle pieces and watch them explode into action! They puff up, changing texture completely to a crisp. Nothing healthy about them, but very tasty.
What’s in your bowl tonight?
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