I did manage to make some more chutney, though, using all the remaining fruit from the garden, I’ve also made loads of plum compote and I have six jars of Christmas mincemeat maturing quietly in the pantry, so I haven’t been entirely idle.
Undaunted, I ventured into the kitchen on Friday to have another go; instead of tofu I used paneer (I seem to be off tofu at the moment for some reason) I also upped the ration of curry paste to give it a bit more zing, I changed the mix of veg and added loads of chopped coriander and a good squeeze of lime juice. This time it wasn’t mediocre, it was bloody brilliant! You will see at the end of the recipe that I’ve said it serves four…well, it would have done if the two of us hadn’t eaten it all!
1 tbsp vegetable oil
125g sugar-snap peas, halved
125g baby corn, halved
150g small broccoli florets
1 red pepper, chopped into largish pieces
3 kaffir lime leaves, chopped
2 tbsp Thai green curry paste
1 tsp palm sugar
1 400g tin of coconut milk
handful of coriander, chopped
juice of half a lime
In the same pan, in the residual oil, cook the baby corn, red pepper and broccoli for a few minutes, add the lime leaves, curry paste, palm sugar and coconut milk. Stir well and bring to a gentle simmer then immediately add the sugar snap peas and the cooked paneer; simmer for a few minutes (you want the veg to still have some ‘bite’). Stir in the coriander and lime juice and serve with rice.
Serves 4 (or two very greedy people!)