I love fresh homegrown cucumbers – sadly we have just eaten the last …. sob. I grow the small, lunch box ones that you comonly find in Mediterranean or Middle Eastern cookery. They are packed with flavour. And as they are a nice size you don’t tend to waste much.
I often order this dish at my local Thai restaurant – it’s mild and creamy. I don’t have an exact recipe, so made one up that was full of distinctive Thai flavours. One book I reference when in doubt is David Thompson’s Thai Food, a real tome of all that is Thai cookery, lots of ideas and background to Thai cookery.
Thai Yellow Vegetable Curry
Thai yellow Curry Paste ~
- 3 cloves of garlic, peeled
- 1 stalk of lemon grass, with the ends trimmed, and chopped into chunks
- 2 lime leaves
- 1 small piece of galangal (or ginger), peeled and roughly chopped
- 2 green chillies, roughly chopped
- 1 onion peeled and roughly chopped (or 4 shallots)
- water – approx 1 tbls
- 1 tbls of fish sauce (optional)
- 1/4 tsp of Turmeric
- 1 Courgette, sliced into 1/2 rounds
- 1 green pepper, deseeded and thinly sliced
- 6 spring onions, topped and tailed and sliced lengthways into halves or quarters
- And any other vegetables you fancy adding like green beans, potatoes, winter squash
- Fried tofu or prawns – this is optional but I like to add some protein into my meals
- 1/2 can of Coconut milk
Making the curry ~
- Place all the paste ingredients, EXCEPT the turmeric into a blender and whizz until all the ingredients are blended and form a rough paste
- Place the paste into a large saucepan or wok, add the turmeric and fry gently for 2 minutes
- Add the coconut milk, and stir well
- Add the courgette and peppers, stir and cook on a low heat for 10 minutes
- Add the tofu or prawns, and continue to cook on a low heat for another 3 minutes, or until the prawns are warmed through
- If the sauce is too thick add a little cold water, to thin it.
- Serve with plain rice and the dipping sauce spooned over the curry.
Cucumber Dipping Sauce
- 1 small cucumber, peeled, halved lengthways and thinly sliced
- 2 tbls rice wine vinegar
- 1 1/2 tbls of sugar
- Put the rice wine vinegar and sugar in a small pan on a low heat. Gently warm it through until all the sugar is dissolved
- Remove the pan from the heat and allow to cool
- In a small serving bowl add the liquid and the cucumber
Gardening Notes ~
I grew Iznik and Cucino. Both are delicious and good croppers, but do need full sun. They will both be on my grow list next year. The best tip I ever picked up about cucumbers was that when planted out, pinch out all the flower buds until they reach a decent height – approx 12 to 18 inches high. Apparently this encourages good strong growth as the plant isn’t putting all it’s energies into producing the fruit. Try it, it works a treat!