Cape Town is hot in Febuary and this is the type of food I crave when its too hot to eat or I have been working in the kitchen all day.
A quick fresh tasting curry that can be ready in just over 30 minutes thanks to the addition of store bought curry paste. Fresh & Fragrant & Vibrant Food – I love that!
In this recipe coconut milk is whizzed up with loads of fresh herbs and I have roasted some butternut, cashews & aubergines to layer some flavours and textures.
For those that know me, my food and my kitchen know that I love to make most things from scratch. That way I know exactly what goes into my food. BUT there are a few handy cupboard things I like to use to speed up or ramp up some flavour – a good green Thai curry paste is one of them. (I make my own red one, here).
Please read ingredients as most Thai curry pastes have fish sauce in them. I do make my own vegan fish sauce – here.
I love the flexibility of a curry, the kinda ‘throw whatever you have in the fridge’ food I love.