Aromatic Coconut Curry

Coconut milk and a homemade curry paste forms the base of this lovely curry. Discover some new flavours and enjoy the interesting combo of lemongrass, galangal and turmeric along with tomatoes, potatoes and green beans.

Ingredients: 2 cloves of garlic, 10g galangal, 10g turmeric, 1 Thai chilli, 1 stalk of lemon grass, 2-3 shallots, 120g potatoes, 100g green beans, 120g tomatoes, small bunch of coriander.

Larder: 150g rice, 1 tin coconut milk, lime juice, (optional chicken cut into pieces).


  • Start cooking the rice.
  • Peel 2 garlic cloves, galangal and turmeric. Whizz in a processor with chilli and lemongrass or chop finely and bash into a paste.
  • Start cooking the chicken pieces (if using) and shallots in a wok.
  • Cook the shallots gently until translucent and then add the curry paste.
  • Slice the potatoes, top and tail green beans and halve the tomatoes. Add the potatoes and coconut milk to the curry paste along with a pinch of salt. Simmer for approximately 10 minutes and then add the green beans and tomatoes and continue to simmer until, potatoes are soft, green beans are al denté and tomatoes burst. Chicken should be cooked through and the beans still have a slight crunch.coconut-curry-600px
  • Season and serve with rice, chopped coriander and a squeeze of lime.

Butternut and Cavolo Nero Curry

Ingredients: 2 cloves garlic, 20g galangal, 12g ginger, 1 green chilli, 1 lemon grass, 250g butternut squash, 90g cavolo nero, 2 shallots, small bunch of coriander.

Larder: 150g rice, 400ml tin coconut milk, oil, ½ stock cube, oil (optional extras: a small handful of cashews, squeeze of lime, chicken pieces).


  • Make a quick curry paste: peel and mince 2 garlic cloves, ginger and galangal, deseed and finely slice the chilli. Remove the tough outer layer of the lemongrass and finely slice it. Mix it all together to make a curry paste, and if you like, use a pestle and mortar.
  • Start cooking the rice according to packet instructions.
  • Heat a glug of oil to a wok or sauté pan. Add the curry paste ingredients and fry on a low heat for about 2 minutes.
  • Meanwhile, chop the shallots and butternut squash in 1cm chunks. Add to the frying pan or wok and continue cooking for 4-5 minutes until shallots are translucent. If using, add chicken pieces and cook for another 5 minutes.butternut-squash-cooking
  • Add the coconut milk, ¼ tin of water, ½ stock cube and a pinch of salt, simmer for 15-20 minutes until butternut squash is soft.
  • About 10 minutes before serving, chop the cavolo nero, add to the curry and cook for 5-10 minutes.
  • Serve the curry with rice and torn coriander leaves and if you want, a squeeze of lime on top and a handful of cashews.

Green Bean Curry with Damson Chutney

Serves 2

Ingredients: 125g potatoes, 1 green chilli, 1 spring onion, 4-5 chantenay carrot, 1 clove garlic, a handful of green beans, small bunch of coriander, 12g turmeric, 10 damson plums, 2 shallots.

Larder: 200g rice, 1 tin of coconut milk, oil, 2-3tsp sugar, salt and pepper.


  • Start cooking the rice according to packet instructions.
  • Place the damson plums in a small pan with ¼ of the chopped spring onion and a garlic clove. Place all in a small pan; add 10ml water, 2 tsp sugar. Simmer gently for 5-10 minutes, until it has a runny jam consistency. Add more sugar if needed and set aside. You can scoop out the stones or just avoid them when eating.damsons 600px
  • Peel and mince 1 clove of garlic and the turmeric, and finely slice the rest of the spring onion. Deseed and thinly slice the chilli, chop the shallots. Halve the carrots lengthways and top and tail the green beans.
  • Heat a glug of oil in a pan. Fry the spring onion along with the garlic, turmeric, shallots and chilli for 2-3 minutes.
  • Quarter the potatoes and add to the pan, fry for 2 minutes and then add the coconut milk. Cook for 8-10 minutes and then add the carrots, and green beans. Cook until the carrots and beans are al denté. If the curry reduces too much, add a little bit of curry flavours 600pxcurry with potatoes only 600pxcooking curry with greenbeans 600px
  • Serve the curry with rice and a dollop of plum chutney, garnished with the chopped coriander.whole plate closer up square 600px