Another Easy Thai Green Coconut Curry

A few days ago, I made one of our staple quick stand by vegetarian meals  (actually its vegan) Thai Green Curry.  

I enjoy  making this Easy Thai Green Curry as it comes together quite quickly when you want something on the table in a hurry. 

I have been making variations of this Thai Green Curry for years, some of which I have blogged over the years and some I have not.  This version will be shared with Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla.  I am also sharing it with Eat Your Greens.  

This Thai Green Curry has lots of green vegetables: mangetout, green beans, broad beans, edamame. soya beans and baby gem lettuce pierced by creamy cauliflower and orange carrots. 

For the recipe, follow this link - I just changed some of the vegetables. Nice change. 

Other Thai Green Curry recipes on the blog, 
Homegrown Vegetable Thai Green Curry
Thai Gree Curry with Romanesco Cauliflwoer, Choi Sum and Shiitake Mushrooms
Thai Green Toot Vegetble Flan
Thai Shiitake and Bok Choy Green Curry
Tofu Thai Green Curry with Cauliflwoer Rice
Summer Thai Gween Curry

Thai Green Curry with Romanesco Cauliflower, Choi Sum and Shiitake Mushrooms

A short post today to welcome the start of October.

I made one of our staple quick stand by meals - vegetarian  (actually its vegan) Thai Green Curry.  The colours on this plate, look like some of the trees around us, lots of shades of fading green, but here and there turning orange and brown - yes, its Autumn. 

Most of the vegetables came from a farmers market, namely the beautiful Romanesco cauliflower, choi sum and carrots. I make my own Thai green curry paste, which I then transfer to  ice-cube trays and stash in the freezer.  Its good to have for days like this when I just want something quick on the table, well relatively quick. 

For the recipe, follow this link - I just changed some of the vegetables. Nice change. 

Chilli Coconut Runner Beans Curry

Runner Beans and Raspberries has been the accidental theme of my blog for the month of August, and it seems to set to continue with the next dish where the runner beans are infused with spices before being drenched in coconut milk.  

This  Chilli Coconut Runner Beans Curry recipe has Tamil Nadu, South Indian influences.  If you like Thai food, then you will like this as its very reminisce of Thai Green Curry.

St Mirren and the Streets of Paisley

I think it was in mid October 2011 when we were last in Paisley, Renfewshire and these photographs were taken. 

Fortunately the rain stayed away and we were able to wander around happily.

But before I go on any further, I'd like to share with you my most popular blog post.  You may be surprised to learn that it's not related to food or growing vegetables.  Its one related to the Paisley pattern -  a kidney or teardrop-shape of Persian and Indian origin.  Follow this link. I was gobsmacked, especially as its really a non-blog entry.  I've read since that the shape was originally designed to signify the mango or the mango seed. 

Anyway, we decided to revisit Paisley again.  Paisley was somewhere we had considered purchasing a home, but ended up staying on the outskirts of Glasgow.I used to go there originally for the farmers market, then for thrift shopping as it has many charity shops. 

On this particular weekend, we decided to take a detour from the town centre and the shops. It was a good move.  So many beautiful historical building to see.

Its such as shame to have discovered this part of Paisley now, especially as I am leaving Scotland. Oh well - 'tis life.

Corporation of Paisley Bridge - looks like a fresh lick of paint.

Paisley Heritage Trail.  Forbes Place was the heart of the Parsley Shawl making industry - Click on the image to learn more.

Entrance to Paisley Abbey

You may know nothing about football like me and you may have a husband or partner that loves football (like me), but unless he is Scottish, I bet h doesn't know the answer to this one!
Where are St Mirren from?  Go on, ask him, that one thing about football that you can demonstrate you know more than he or she does.

 St Mirin  is actually the Patron Saint of Paisley. 

 Only the tourists look up - Yes, I guess I am or was  a tourist in Paisley.

The Russell Institute

 This was my favourite cherub looking character holding spectacles.

They are all different.

 Don't believe me....

 See below for comparison.

  Look around and you see small details in places.

  Paisley was granted Fairtrade town status in 2003.

  Walking back towards the High Street

Those of you who are fans of the singer/songwriter Paolo Nutini may be interested to note that the above Castelvecchi Cafe belongs to his parents.  D and me had the hunger pangs and sat indoors for a portion of chips.  The walls are covered with Paola Nutini memorabilia.  I wasn't that keen on Nutini's music when he first hit the music scene, but since some of his music has grown on me.  Dr Who fans may be interested to know that the current Doctor Who David Tennant is also a Paisley Boy.

I've showcased some nicer sides of Paisley, but there is also an ugly side: not just in relation to derelict and decaying buildings, but reputation too.  Over the years Paisley  has acquired a rough reputation as Scotlands most violent town*.  Crimes relating to drugs, gangland shootings, attacks with machetes, stabbings and slashings if you looked at a ned the wrong way.  In Scotland, a Ned is a term applied to louts who hang around street corners, dressed in casual sports wear - usually vibrant colours that make your eyes hurt and drinking Irn Bru.  Fortunately much is being done in Paisley to address this.

*Oh if your wondering whats Scotlands most violent city?  Well its Glasgow. 

Thai Green Root Vegetable Flan

I know this sounds like an unusual recipe; and it is  - its effectively a Thai -style Green Curry in a pastry base, still I was still a little curious to try it out and see if it worked.  What's more its made with root vegetables.  This is not  an egg set flan, but a little oozy when you slice into it.

Now having made this, I am not completely convinced it works well in the pastry base, so I am not going to try and persuade you to try it, unless of course you want too.  I will say this though, it tasted okay.  I particularly liked how the Thai curry flavours infused the parsnip.  I served this flan simply with some rice and green peas. 

Recipe for the Pastry
For a 8 - 9 inch round tin
Ingredients
For the shortcrust pastry
170g plain flour
A pinch of salt
85g cold butter
2 tablespoons cold water
Method for short crust pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Add 2 tablespoons cold water to the mixture. Mix to a firm dough. It may be necessary to add more water. Chill, wrapped for at least 30 minutes before using.
Preheat oven to gas mark 6.  Roll out the pastry and use to line a 8- 9 inch round dish, then back blind.  Set aside to cool.  Now make the filling.

Thai  Green Root Vegetable Filling
Serves 4 - 6
Ingredients
2 medium parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, sliced
2 tablespoon oil
2 tablespoon plain flour
1 – 2 tablespoon Thai green curry paste
300ml vegetable stock
200ml milk
Salt and pepper to taste
Optional: 2 tablespoon fresh coriander, minced
Method
Preheat oven to gas mark 6. 
Bring water to the boil and parboil the root vegetables until just tender.  Drain and set aside to cool. 
In a wide pan, heat the oil, then cook the onions until very soft.  Add the flour to make a roux, stirring well.  Add the curry paste, the stock and the milk.  Bring to a gentle boil, until the mixture begins to thicken a little.  Season with salt and pepper to taste and then stir in the vegetables and coriander if using. 

Pour this into the pastry case and bake for 30 minutes. Adapted from Another Dinner is Possible.

Spiced Sweet Potato Wonton Pot Stickers

Due to our economic and social circumstances not improving as rapidly as we would like,  we have both of sorts placed austerity measures upon our already small lives.  This means that in the past few months there have been very little treats, (except of course those that come relatively for free).   This way of life is sadly set to continue.  For the consumer in me, this means a firm no to kitchenalia or cookbooks - my simple pleasures. I have to admit I have found it extremely hard to come out of a (secondhand, new or charity) bookshop empty handed; its almost like an addiction, but I have.  What is happening in its place, is my cookbook 'wish list' is growing steadily; and I don't know if that is a good thing.  Hopefully; and I mean that with all my heart that one of us will make some progress and get back into some sort of flow and see some pounds coming our way; our spirits will somewhat be uplifted, once more.

 One of the things I have pleasantly rediscovered on my burgeoning bookshelf are little books - more precisely paperbacks, that often get pushed to the back because they have no glossy photographs; or seem a little out-dated. One that I have been perusing quite a lot recently is Real Vegetarian Thai. There are so many recipes in it that have been exciting me. I've already made Yellow Curry with Cabbage; and many others have been bookmarked. But today I will share with you my adaptation of 'Two Potato Curry Pot Stickers'.

 Although a little more time consuming to make in relation to preparation of ingredients, I actually think I am getting quite good at this, as these pot stickers were a vast improvement from my previous two attempts; one of which was a bit on the soggy side. But when you get it right, oh my...each one is relished with great delight.

Imagine South Asian samosa flavours in a Chinese dumpling.  Well that is exactly what we have here and they were absolutely delicious; and you know I am giving you my honest opinion as I don't often rave about recipes that loudly on my blog. I really enjoyed how something that is both crispy golden; and soft steamed could work so well together.  Then for added luxury, its dipped into a sweet, mildly spiced jelly like syrup. I was really lost for words.  Combined together the Spiced Sweet Potato Pot stickers and Sweet Garlic Chilli sauce was really gorgeous to eat.

If I have at all succeeded in tempting you to make this, then first make the sweet garlic chilli sauce, as the sweetness and speckled ruby red chilli flakes glitter effect enhances the appearance like gloss, as well as the enjoyment of the sublime wontons.

I am sharing a plate of these Spiced Sweet Potato Pot Stickers with Just Another Meatless Monday and Midnight Maniac Meatless Mondays #50. 

Sweet Garlic Chilli Sauce
Makes 1 x 245g Jar
Ingredients
200g sugar
100ml water
125ml white vinegar
3 tablespoons grail, minced
1 teaspoon salt
1 tablespoon of sambal eolek or other red chilli suace
Method
In a medium saucepan, combine the sugar, water, vinegar, garlic and salt. Bring to a boil over medium heat, sirring until the sugar dissolves. Reduce the heat and simmer until the sauce thickens and becomes syrupy, about 20 – 25 minutes. Remove from the heat and stir in the sambal oelek or other red chilli sauce. Leave to cool, then transfer to a jar and seal tight. Refrigerate until time of serving. Serve at room temperature. It will keep for up to a month in the fridge.

Spiced Sweet Potato and Cabbage Pot Stickers
Ingredients

Makes around 32 - 40 depending on your filling*

90g chestnut mushrooms, minced

180g potatoes, cooked and mashed

120g sweet potatoes, cooked and mashed

30g fresh bread crumbs

1 egg, lightly beaten

1 teaspoon Tamari or soy sauce

½ teaspoon garam masala (or curry powder)

Salt to taste

2 spring onions, finely sliced

80g green cabbage, minced

Handful of  fresh coriander, roughly chopped

Packet of wonton wrapper, about 40

1 – 2 tablespoon for every 12 pot stickers you cook

60ml vegetable stock for every 12 pot stickers

Method

In a bowl, combine the mushrooms, mashed white and sweet potatoes, breadcrumbs, egg, Tamari or soy sauce, garam masala (or curry powder), spring onions, cabbage, and coriander and season to taste.  Combine well until all the ingredients are evenly distributed. 

Setup a work space with a chopping board, a baking sheet (or two), a small bowl of water, the wonton wrappers, and the spiced filling.

Place a wonton on the board and spoon and spoon about *1 tablespoon (or thereabouts) of the filling mixture in the middle. Carefully moisten the edges of the wonton wrapper with water, then fold the wrapper over the filling to form a triangle and gently press seal. Now bring together the two ends of the wrapper and press to seal closed. Gently tap the pot sticker on the board to flatten is base to help it stand upright.  Transfer to a baking sheet. Repeat with the remaining wrappers and filling.

To cook: Heat 1 - 2 tablespoon of the oil in a large non stick pan over medium-high heat. Place about 8 – 12 wontons in the pan, you will need to do this in batches as you do not want to crowd the pan. Cook for about 2 minutes, until the bottoms are golden brown. Then add in 60ml of the vegetable stock. Cover and reduce the heat to medium and cook until the stock evaporates and the wrappers are translucent and tender. Remove the pots stickers and serve immediately.  Repeat with the remaining wonton wrappers. Both recipes are adapted from Real Vegetarian Thai by NancieMcDermott.