Thai Red Chicken Curry

A simple red curry made from my Thai Red Curry Paste. I’ve used this to stuff one of my favourite home grown mini-pumpkins, and served it with coriander rice. Cooking Time – approx 30 minutes Serves 2 Ingredients 1 tbsp Vegetable Oil 1 portion Thai Red Curry Paste 2 Chicken Breasts, sliced 1 Onion, sliced…

Thai Red Curry Paste

This paste forms the basis of several of my Thai recipes. Add additional chilli’s if you prefer a hotter curry. If you can’t get hold of galangal, fresh ginger makes an adequate alternativeThis quantity will make enough for 8-12 people, and can easily be frozen and reused as necessary. I tend to make this quantity,…

Chilli Chicken & Sweetcorn Soup

This has got to be one of the simplest soups I’ve cooked. In fact, I’m really quite proud of this recipe – it was cooked totally on instict and was perfect first time – unusual even by my standards! The Rice is optional, but turns this into a complete meal. Otherwise, serve it with bread,…