selection of vegetables, stir-fry types like brocoli, peppers, courgette, mushrooms
coconut milk, half a can
1 clove of garlic
fresh root ginger, thumb-sized piece
1 teaspoon of Green Curry paste
Small handful of peanuts
Oh and I really, really must give you the recipe for a delicious Thai dipping sauce that is exactly like the one we have in our favourite Thai restaurant (The Wilawan which has been lovingly nicknamed The Willy). Great with tempura or anything similarly crispy and hot. I made it recently when my mum, my brother and his girlfriend were over, served it with Bill Granger's Prawn Cakes - ridiculously yummy.
Cucumber Dipping Sauce
1 small cucumber, finely chopped
1 1/2 tbsp of finely chopped red onion
1 small red chilli, seeded and finely chopped
85ml white vinegar
65g caster sugar
2 garlic cloves
2-3 slices of fresh ginger
splash of fish sauce
peanuts and fresh coriander for the topping
Place the cucumber, red onion and chilli in a small bowl. In a small saucepan, place everything else and simmer it all for 2-3 minutes until the liquid has become thicker. Remove from the heat and cool.
Once cool strain into the small bowl over the cucumber etc. Top with chopped peanuts and fresh coriander if desired.