A great master recipe. Not quite authentic to any particular style of Thai cuisine, but on a cold, grey day in London; after a visit to Ikea in our case, it takes care of business pretty well.
Welcome to our new-look site by the way. I hope you find your way around OK. We’re still working on understanding it ourselves, so there may be less action than normal for a while.
Also, we’re in the process of opening a small organic-foods shop in East London which is taking up most spare time. I will update you on this shortly.
In the meantime, try this out and, as usual, feel free to amend and be creative with it. There’s no ‘right way’ in the kitchen, just spontaneity, sharing, and enjoyment. Sometimes things turn out, other times not so well. We eat them all, whatever, and learn and move forward without too much bother if things don’t go as hoped.
Cooking and feeding ourselves is such a big part of life, lets let it be free from judgement, or these days artifice too in the way of over-styling or food-trending. Theresa and me have spent, I would say, a fair chunk of our relationship connecting and just sharing over cooking and eating. It’s been great to meet a fellow food-lover like he. This blog is documentation of our journey together, now with a new start and ushering in a new era..
- 1 stick celery
- 1 stalk lemongrass
- 1" piece ginger
- 3 small birdseye chilli
- small bunch of fresh coriander
- 2 tablespoons flavourless oil
- 2 cups stock or water
- ½ tsp ground cumin, turmeric, coriander powder
- 1 tablespoon soft brown sugar
- 1/2Lb tofu cut into pieces
- 1 small sweet potato cut into small cubes
- 1 head broccoli
- handful of bean sprouts (optional)
- 1 cup full-fat coconut milk mixed with 1 tablespoon cornflour
1. blend the first five ingredients until smooth in a food processor or small blender.
2. Heat the oil in a small pan and sauté this mixture for a few minutes over low heat.
3. Transfer to a saucepan and, wiping your frying pan clean, sauté the tofu in the rest of the oil until golden.
4. Add the rest of the ingredients apart from the coconut milk to the saucepan with the curry-paste and bring to a simmer.
5. Partially over and cook for 15 minutes until the sweet potato is soft. Then add the coconut milk mixture and store for a few minutes to heat and thicken.