I’ve been interviewed in the May edition of Vegetarian Living Magazine on how to grow your own curry paste, so I thought I’d repost the article exploring how I grow and cook with Thai Curry ingredients from the allotment, the garden and with my house plants. The magazine is available in shops now 🙂
Kaffir lime leaves from India, chillies from Zambia and lemongrass from Thailand – although I love cooking food from all round the world, I’m sometimes dismayed at the air miles which an international meal requires. So last year I decided to have a go at providing most of these ingredients from my own garden and allotment, without resorting to lots of produce from overseas. I’ve had fun growing lemongrass and chillies from seed, trying Kaffir lime and vanilla grass as house plants, substituting lime balm and lemon verbena for lime juice and experimenting with Vietnamese coriander, garlic chives and vegetables for the base of the curries.
Home grown ingredients ready for blending into a green Thai curry sauce
Here’s the recipe for aromatic Thai green curry which serves 4 people, to prove that anyone can grow their own Thai curry at home:
1. Kaffir lime leaves – 2 leaves
I’ve been growing…
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