What I really think about Chinese food is the wonderful mix of slightly sweet and salty soy, a little sour rice wine, some chilli and ginger bite, crisp vegetables tossed in delicious sauces and succulent melt in the mouth meats.
Thai green curry is an extremely popular recipe from the central region of Thailand. It is made using a paste of fresh green chillies, Thai basil, and galangal so be prepared it packs quite a punch. This is a real favourite in many of the restaurants and pubs I have cooked in and really easy so I thought it would be a great recipe for National Curry Week. The dish is normally made with white fish or chicken and traditional vegetables such as bamboo shoots or baby Thai eggplant. The sweet coconut milk balances the heat of the chillies in the Thai green curry paste.
It is the start of National Curry Week and so time to get out the spices. Let’s make something easy, nutritious, and full of flavour a Roasted Vegetable Curry. As an added bonus this is my first vegan recipe and it is great for everyone to eat.
These delicious Chinese style sesame chicken bites sit somewhere between being acceptable to the two little ones ( basically any recipe with ketchup is a winner ) and yet tasty enough for the grownups. Now I know it is hardly the healthiest of meals, but it is wholesome and homemade and makes for happier family teatimes.