Adapted from a recipe by NigelSlater. Add a few dashes of Fish Sauce, if you want. What makes this soup so great is the broth which has been flavoured with coriander and turmeric, not to mention the freshest curry paste ever, made with fresh chillies, coriander, ginger and garlic
Winning NigelSlater’s approval doesn’t transform this snap into anything more than a pretty picture, but it serves as a reminder to me and to everybody else that a singular personal interest can contribute, in some quietly significant way, to a much larger and endlessly vibrant community (in this case, innovators, chefs, writers, entrepreneurs, eaters, critics, visionaries, craftsmen) who shares that hunger and collectively shapes our world
Remember, as NigelSlater often says, “a recipe is just a starting place” so always improvise if you don’t have the exact ingredients required for a recipe or tweak it to your own taste
from NigelSlater. preparation - fish cooked en papillote. Chicken Shawarma recipe from Dan, The Curry Guy, for anyone looking for a barbeque dish to drool over
NigelSlater's Middle East. kyaw chet - fried fishcurry. We recently had National Fish and Chips Day. This month I am continuing my series of posts about Cuba, focussing on Trinidad
Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs
Add the fish sauce, soy sauce and the tomatoes. I do like a curry and so does Phill. And whilst I adore Indian food, lately I have enjoyed food with more of a Thai influence, which led me to cooking up this wonderful recipe from NigelSlater, which is really so easy
Starting with Nigella, moving on the NigelSlater and finishing with Kirsty. As for Nigella, I have missed most of her previous programs so I can't be sure but I got a feeling that she has been re-housed
Thai Green Curry Paste (courtesy of NigelSlater). When people talk about Thai food there are two dishes that come to mind, Pad Thai and Thai Green Curry
The other day I had in mind a very specific flavour that had to have all of the above and I came across a NigelSlater recipe, I read it and filed it away in my brain
