Tag Archives: vegetable

Thai Green Curry Paste

Thai Green Chicken Curry
This is a basic Thai Green Curry paste recipe that can be used as the basis to make Thai green curries with any number of fresh vegetables, chicken or other meats, such as our Thai Pumpkin and Mushroom Curry and Thai Green Chicken Curry.
  • 15 medium green Thai chillies
  • 1 tbsp fresh galangal
  • 2 tbsp lemongrass, finely chopped
  • 1 tbsp zest of kaffir limes, chopped (substitute with zest of regular limes if not available)
  • 2 tbsp scraped and chopped coriander root (from the stems of fresh coriander)
  • 3 tbsp red shallots, chopped
  • 2 tbsp garlic, chopped
  • 1 tsp chopped fresh turmeric
  • 1/2 tsp coriander seeds, roasted and ground
  • 1/2 tsp cumin seeds, roasted and ground
  • 10 white peppercorns
  • 1 tsp shrimp paste (substitute for fermented tofu in brine for a vegetarian / vegan version of this recipe)
  1. Put all ingredients in a blender – except the shrimp paste – and blend until smooth. You might need to use a little water to get the blending started. Never use oil in your paste!
  2. When the paste is smooth, add the shrimp paste and blend a little more.
  3. Use or store in a glass container in the fridge. Will keep for a few weeks.

Music to go with it…
Listen on Spotify:  Emily Rice – Find Me Here

Parsnip and Purple Carrot Hummus

parsnip and red carrot hummus

Hummus is a favourite spread for my son, and we have been trying some variations of the recipe (which is originally made with chickpeas) to create some new spreads. It is a great way of sneaking a few extra vegetables onto his plate that he wouldn’t normally eat.


  • 1 large parsnip, boiled until soft
  • 5 purple carrots, boiled until soft
  • 2 spring onions, chopped
  • juice of 1 lemon
  • 1 Tbsp tahini
  • 1 tsp sea salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 cloves garlic
  • olive oil


  1. Put all of the ingredients into a blender including 2 Tbsp of olive oil.
  2. Blend until you have a smooth consistency.
  3. You may need to add some more olive oil to get to a thick, but spreadable consistency (about the same consistency as smooth peanut butter).
  4. Remove from the blender and place in a bowl to serve. Sprinkle with a little olive oil to serve if you like.

Music to go with it…
Listen on Spotify: Anika Moa – Thinking Room





Broccoli with Fried Garlic

Broccoli with fried garlic

Some nights it is nice to have a few recipes that you can throw together quickly for a healthy meal. This is one of my favorites. Served together with sweet potato chips cooked in our Air Fryer and a pan fried lamb tenderloins with basil mint pesto sauce it is a delicious after work meal.


  • 1 Broccoli head
  • 5 garlic cloves
  • Salt and pepper
  • 1 tbsp coconut oil for frying
  • Splash of olive oil


  1. Cut the broccoli into bite sized florets. Make sure to use the stem as well as this is the most nutritious part of the broccoli.
  2. Steam the broccoli for 7 minutes.
  3. In the meantime, heat the coconut oil in a frying pan and fry the garlic until crispy.
  4. When the broccoli is done, transfer to a bowl, add a splash of good quality olive oil and sprinkle with the garlic, sea salt and black pepper.

Music to go with it…
Listen on Spotify: Paolo Nutini – Caustic Love