“Sauce” was the only criteria in my father’s choice of a birthday meal. “What would you like to have as a birthday meal Dad?”, “Well I like something with a bit of sauce”. Make that drowning in sauce, and it’s true if it doesn’t have sauce he’ll add some. Maybe of the thick red kind.
And as my dad likes his sauce and curry, rather than go to the Indian restaurant there happens to be in the not so little anymore Somerset village I grew up in, I offered to cook him a meal as I was lucky to be in England on the day. But not a red curry, a Thai green curry. (And come to think of it, I also made it last summer for 14 of Pierre’s family, aunts, uncles, cousins, friends, son, mother…at the second home in Corrèze, which we ate by moonlight and candlelight).
This is a great dish for making an impression when you have people around, and even with just some paste from the freezer and a tin of coconut milk and fish sauce from the storecupboard, you can use whatever you have in the fridge vegetable and protein wise. The trimmings make it all the more authentic. Continue reading