Wow, I have been really crappy at keeping up with this blog. That is not to say that we have been eating crap this whole time, just that settling in in Brighton/festivals/enjoying the last of the summer has taken up my time. There isn’t a lot to report, aside from a lot of time watching Ivy go up and down those tacky slides they have along all English seafronts, buying a really expensive bell tent at last minute because the thought of festival-ing with our little shitty two man tent made me want to cry, and watching Ivy grow into a chatty little madam who is impartial to the odd poo joke every now and then.
So I came up with this recipe a few weeks ago and was surprised by how delicious it was. I made the mistake of using reduced fat coconut milk though so had to send Dom out on an emergency trip to buy creamed coconut as it just tasted too watery. You could also use a different thai paste if panang is too spicy for your liking, I am practicing the ‘forcing your child into having high spice tolerance’ style of parenting.
1 tablespoon oil (I use groundnut)
150g tenderstem broccoli, stalks chopped off
100g baby corn, halved
A few shiitake mushrooms, sliced
1/2 head bok choy
1.5-2 tablespoons of a thai paste of your choice, I used panang
1 tin of coconut milk
1 teaspoon of palm sugar
Thai fish sauce
150g noodles – I used sharwoods ‘straight to wok’ noodles but only because my crappy local tesco didn’t supply rice noodles
A bunch of chopped coriander
Heat oil in the pan and add paste and a splash of the coconut milk and stir fry until aromatic. Add the chopped vegetables, the rest of the coconut milk and water, a few dashes of fish sauce and the palm sugar and simmer for half an hour, adding more water if it begins to thicken too much. Add noodles and simmer for a further 5 minutes then remove from heat, stir through chopped coriander and serve.