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I’ve had the house to myself this week – with Paul’s work schedule taking him all over the country, and my travels taking me far and wide, we don’t often spend a lot of time together. When he’s away, I love to go all out in the kitchen. I do when he’s at home as well, but I find myself being a tad more adventurous when it’s just me; so if the dish is a total flop, no one else has to suffer. I had some gorgeous fresh tofu staring at me from the fridge, longing to be eaten, and loads of chilli and coriander from mum and dad’s garden. I wanted something light, filling, grounding and spicy.
This really hit the spot. Using a few ingredients I always keep on hand, along with some fresh lemongrass, ginger and lime, this curry has the freshness and lightness of a Thai curry, but without the lengthy ingredient list (trust me, I know how long some of those Thai curries are – I spent a lot of time in Thailand learning from the local Chefs, and some curry pastes have up to 30 ingredients!).
Funnily enough, it has a few ingredients you’re more likely to find in Indian Curries- cumin seeds and potato.
Potato itself isn’t traditional in a lot of Thai cuisine, but finds itself comfortable in thick, rich Indian gravies.
So while this isn’t traditional in any sense of the word, it’s a nice blend of both Worlds.
You’ll love it midweek, midday, midnight.
Serve it over brown rice, or with heaps of fresh roti bread.
By Adele McConnell Published: October 27, 2016
Light and toothsome, this dish will be added to your regular rotation!