Last year my husband, Howard and I finally went to dinner in a Thai restaurant on our local high street. We realised I could eat at this restaurant when we read the menu and it said gluten and dairy free. When the restaurant first opened it was so popular we couldn’t get a table. Thankfully that popular stage passed and we were able to finally book.
For us, it was a great night. The food was delicious and we had a good time. The curry I had was a green duck curry and I really enjoyed it. During the dinner Howard and I noticed the ingredients on our plates. The chef had used water chestnuts and bamboo shoots in the curries we were eating.
We both felt putting these vegetables in was a good idea and they made the curry slightly different. It gave it different textures and that for us was yummy. As I was eating this dish I felt this was a brilliant idea and I decided to make my our curry with these ingredients. It was a delicious dinner and just as good as going to our local restaurant.
- Sharp knife
- Chopping board
- Vegetable peeler
- Slow cooker
Ingredients for the curry paste
- Green Chilli x 1 – 2
- Spring onions x 4
- Lemongrass x 2
- Ginger x 1 inch piece
- Garlic x 2 cloves
- Olive oil x 50mls
Method for the curry paste
- Remove the stalk from the chillies and slice in half.
- Scrape out the seeds with the back of the knife, if you’re a wuss like me.
- Next peel the skin from the piece of ginger and the garlic cloves.
- Cut the lemongrass into 1 centimetre pieces and put all of these ingredients into the blender.
- Add the olive oil and blend all the ingredients together until a smooth paste is formed.
- Set side.
Ingredients for the Curry
- Leek x 1
- Butternut squash x 1
- Carrots x 2
- Red peppers x 2
- Water chestnuts x 1 230g tin
- Bamboo x 1 230g tin
- Curry paste x see above
- Chicken or vegetable stock x 600mls
- Coconut milk x 200mls
- Spinach x 4 large handfuls
- Fresh coriander x 1 handful (optional)
- Salt and pepper to taste
- Yogurt (optional)
Method for the Curry
- Start by peeling the skin of the butternut squash using the vegetable peeler.
- Then chop the top and the bottom and slice the squash length ways.
- Scoop out the seeds and cut into small cubes.
- Peel the carrots and slice.
- Chop the top from the peppers and remove the green stalks.
- Remove the cores and slice the pepper.
- Open and drain the water chestnuts and bamboo.
- Put all the ingredients into the slow cooker pots.
- Pour the curry paste in.
- If it’s difficult to get all the curry paste from the blender, add stock to the cup of the blender and blend until the paste residue has been removed from the sides.
- Pour in the stock.
- Add salt and pepper to taste
- Stir all these ingredients together.
- Put the slow cooker on high for 4 hours or low for 8 hours.
- Thirty minutes before the end of the cooking time pour in the coconut oil.
- Add in the spinach.
- Chop the fresh coriander and add this in too. (Optional).
- Put the lid back on and continue to cook until ready to serve.
- Then serve with quinoa or rice and enjoy.
- Plus add yogurt if it’s too hot for you.
Slow Cooked Thai Green Curry is a great dish that can feed a family. It’s not too expensive and it’s an easy meal to do. We all really enjoy it and again you can make double. Then freeze it for a quick meal later on. Also I chose a vegetable curry as we only eat meat on the weekend and we normally have vegetable dishes during the week. Although, you could add chicken or fish to this dish. However you decide to eat this meal, as always, enjoy.
Do you have a favourite restaurant you frequent and what foods do they sell? Let me know in the comments below and please do not forget to like and follow me. Thank you. xxx