Happy New Year x

Before the first day of 2012 disappears, a few lines about New Year celebrations.  From my home in the Cotswolds there are two options; firstly, make a trip to one of the local village pubs.  When I say local, I'm talking at least a five mile drive which, for those wanting a tipple or two, is out of the question (also not particularly suitable for those wanting comfortable sitting or even standing space).  The second option is to stay home, cook a meal, get a few bottles in and invite a bunch of friends to share the evening; this is by far the better of the two options.

After several days of heavy eating, by New Year's Eve I really felt like my taste buds needed a 'lift'.  Thai style green chicken curry was the perfect solution for the evening menu.  There are some good curry pastes on the market but I think there's something wonderfully therapeutic about mixing your own.  Quite the most fantastically fresh smell ever is the one you get from blending a selection of sour, sweet, savoury and hot herbs and spices; real aromatherapy.

Thai style green curry spice blend.
Quantities vary depending on how many people you're cooking for and what your own personal spice preferences are (I love a citrus zing with just moderate heat). I don't claim this to be authentically Thai but it has all the flavours you'd expect and really wakens up the taste buds. Add protein or vegetables of choice. These quantities made a generous batch of curry for 12 with some leftover paste to be stored in the fridge.

Lemongrass (four or more, outer leaves removed, sliced finely)
Eight kaffir lime leaves (I get mine from the freezer of my local Asian spice shop)
Zest and juice of three limes
Cumin powder (couple of teaspoons)
Two onions or a couple of shallots
Couple of inches grated fresh ginger
Four or more cloves of garlic
Six or more skinny thin green chillies (seeds included)
Bunch of coriander (stalks and leaves)

Chop the ingredients then pound together in a pestle and mortar.    To make the sauce, add enough paste to achieve required taste to four tins of coconut milk and chicken stock.  Season to taste by adding a few splashes of fish sauce and a little palm sugar (or soft brown sugar) for balancing saltiness sweetness. Play with the flavours as you like them, ultimately it's all about achieving a pleasing balance of salt, sweet, hot and sour elements.

I keep any leftover paste in a sealed jar in the fridge (for about a week but may well keep longer). It helps if the jar is scrupulously clean and the paste is covered with a thin layer of neutral flavoured cooking oil)

Thai inspired salad
Beansprouts
Toasted peanuts
Toasted coconut
Coriander leaves
Sliced spring onions 
Mango or melon, sliced and cut into matchsticks

Toast a handful of raw peanuts in a dry frying pan until only slightly browned, immediately tip into a bowl. Allow a small handful of beansprouts per person then enough of the remaining ingredients to taste.
Toss together with a dressing mix of 1 teaspoon of fish sauce, 2 teaspoons of lime juice, then soft brown sugar (or palm sugar if you have it) and fresh sliced chilli (or chilli flakes) to taste.  Refreshing and light.

Lots of love to the wonderful friends and family who shared New Year's Eve 2011/2012 x