Thai Curry

On a rainy day like today something hot and spicy is just the thing. My version of Thai Curry usually depends on what colour chillies I have in the house at the time so tonight it will be green!

To start I make a paste, if I were organised I would double the recipe and freeze half of it for another time but that never happens!

Finely chop-IMG_20151004_212505

green/red chillies (I use 3 because we like it hot!!!)

2 garlic cloves

1 tablespoon tomato paste

3 tablespoons of light soy sauce

1 teaspoon sesame oil

Half a jar of jarred peppers (try not to use too much of the oil)

Blend all these ingredients until it looks something like this! Every time I make this it is a different colour and don’t worry about oil separation it’s fine.


Wash and chop your vegetables.  I’ve used whatever is in the fridge- broccoli, yellow pepper, mushrooms and asparagus.

On a medium heat add chicken (or whatever you fancy) and cook through.

When this is done add a can of light coconut milk and the veg (leave the asparagus out until last as this cooks really quickly) and turn down to a low heat and let simmer until the vegetables have softened. IMG_20151004_212720

When ready serve with rice or noodles and naan bread and if there are leftovers it makes a lovely lunch the next day 🙂




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