Having harvested the green peppers, tomatoes, yellow courgettes and potatoes from the garden, it occurred to me that whilst we have a good little haul here, there really isnt enough of any one vegetable to make a meal from, and theres only so much homemade vegetable soup that we can make!
James and I have been trying to be a little more healthy these days and so I scoured my Slimming World cookbook and came up with an idea: Thai Garden Vegetable Curry! This is really a take on a classic chicken curry recipe that I found in there but with a bit of a thai twist:
Healthy Thai Garden Vegetable Curry
Three yellow courgettes, peeled into shavings (its the only way I can eat courgettes!)
Four beefsteak sized tomatoes
Green or red peppers
Fish sauce (nam pla)
Coconut Milk, or coconut cream, depending on how thick you like it!
Two onions, sliced or chopped up depending on how you like them
Red, yellow or green thai curry paste
Rice or noodles to serve
Firstly, peel and chop the potatoes into cubes and boil for five minutes to soften them, a bit longer the softer you like them!
Chop the onions up roughly and fry in a little oil until sealed – you dont want them going brown!
stir in the thai paste and fry for a second with the onions
Add a tin of coconut milk, a splash of fish sauce, and the lime juice
Simmer for five minutes until liquid is hot then cut up and add all your vegetables EXCEPT for the courgette ribbons
Simmer with the lid on for about fifteen minutes, adding the courgettes in for the last five minutes (they dissolve otherwise).
Serve with noodles or with rice.
Nom nom nom!!! Cant wait to eat this for tea tonight!!