Thai food that is the perfect cuisine for those moments when you need a quick and tasty meal and not in the mood for cooking. Thai dishes are based on quick-cooking techniques using fresh aromatic and spicy ingredients. By making this curry in a blender, you save a lot of time and you’ll have a great tasting meal that’s amazingly delicious and packed with goodness.
3 spring onions, chopped
1 thum-sized piece of ginger, roughly chopped juice of lemon
bunch of coriander, roughly chopped
3 garlic cloves, crushed
2 tbsp of sugar
1/2 tsp tamari sauce
1 red hot chilli pepper, finely chopped
400ml soy or oats single cream
1/2 cup vegetable stock
1 head of broccoli, cut into florets and stem peeled and and sliced
100g raw pumpkin seeds
300g baby potatoes, peeled and washed and boil
Preheat the oven to 180°/C/gas mark 4. and line a baking with baking paper. To make the curry sauce. Put the spring onions, ginger and lemon juice, coriander, garlic and soy single cream, sugar, tamari, chilli and vegetable stock into a blender and blend until smooth. Then transfer everything to a large pan and bring to boil. Add the cook drained baby potatoes and broccoli and leave to cook for 4-5 minutes and add a tbsp of green Thai paste if need be. Until broccoli are tender because the potatoes are already cooked, you don’t want to overcook them. Taste to see whether it needs some salt and adjust accordingly. Meanwhile, put the pumpkin seeds on a lined tray and bake in the middle of the oven for 3-4 minutes until golden. The nuts burn easily. So check them frequently. When they are ready remove from oven and allow the oven pumpkin and allow the pumpkin seeds to cool a little. Top the curry with pumpkin seeds and served with plain basmati rice or a dish of your choice.