This month, The Listing #TLMs took us outdoors, to talk about outdoor dining – or eating al fresco.
The other week, three friends and I headed over to the fab Thai Food Direct shop in Letchworth, where we bought authentic Thai ingredients such as galangal, turmeric root, coriander root, lemon grass, lime leaves and copious amounts of fresh chillies.
The supermarket has a fresh delivery flown in every Monday direct from Thailand, and goes on to supply much of the region’s restaurants, as well as operating a vast e-commerce site and welcoming visitors to their store.
Friends and I were blessed with good weather when we sat outside in my garden and made our own fresh green and red curry pastes from scratch. Much pounding, crushing and grinding later, we enjoyed a fresh Thai green curry, sat outside on a glorious summer’s evening.
We can’t of course guarantee the weather, but I would certainly recommend making your own curry pastes. The recipes below are authentic recipes from a Thai cookery course in Chiang Mai, and well worth the effort.
Once the paste is made, I batch it into ice-cube trays in the freezer – and use one, maybe two, curry paste ice cubes per curry, leaving the rest in an airtight bag in the freezer, ready to be used for a quick mid-week meal.