Another crowd favourite that we're coming at you with, Thai Green Curry. This vegetarian option comes courtesy of Whole Food Heaven, a husband and wife team who are dedicated to providing the best vegan and vegetarian food around, and they certainly deliver on originality and flavour! This recipe for Thai Green Curry is packed full of flavour and that authentic flare that you'd expect from a Thai green Curry. A perfect main for Men Make Dinner Day, a sure hit amongst your friends and your other half you'd be mad to to make this dish.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Thai Green Curry (V)
This has got a little more kick than the Korma. Properly made, it’s another potent combination of sour, sweet, salt and heat, offset by the soothing creaminess of the coconut, that will assault your taste buds in the best-possible way. Green chiles lend colour and bite, but you can experiment with the remaining ingredients. Aubergines, cherry tomatoes and, wait for it, lychees, are our favourite combination! It’s a great idea to stock up on things like galangal, fresh turmeric and kaffir lime leaves and keep them in the freezer so you don’t have to make a special grocery trip when you want to pack flavour into your dishes.
- 1 aubergine, cubed
- A pinch of salt
- 2 tbsp olive oil
- 2 tbsp coconut oil (or cooking oil of your choice)
- 1 batch Thai Green Curry Paste
- 1 tbsp palm sugar
- 800 ml tinned coconut milk
- Tamari, to taste (make sure it’s gluten free)
- 200g tinned lychees
- 100g mange tout, sliced at an angle
- 100g baby corn, cut in half
- 250g cherry tomatoes
- A handful of fresh coriander leaves, from the roots used in the paste (above), plus extra to garnish
- A handful of fresh Thai basil leaves, plus extra to garnish
- Cooked short-grained brown rice (or rice of your choice) to serve
Preheat the oven to 200 ̊C/gas mark 6. Put the aubergine cubes on a baking sheet, sprinkle over the salt and drizzle with olive oil. Roast for about 20 minutes.
Heat the coconut oil in a pan and add the curry paste. Sauté on a medium heat for 3–4 minutes, then add the palm sugar and let it caramelise. Add the coconut milk and bring it to the boil. Add the tamari to taste and simmer for 15 minutes. At this point you can put the mixture through a strainer, if you like, to remove any woody bits from the paste.
Return the mix to the pan if necessary, bring back to the boil, then add all the fruit and vegetables except the cherry tomatoes. Bring back to the boil and simmer for 2–3 minutes before adding the tomatoes and herbs.
Remove from the heat, garnish with extra coriander and Thai basil leaves and serve with brown rice.