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FOOD & DRINK Food & Drink local ProDucE • rEciPEs • EvEnts


Much as I love all of the Christmas foodieness – the mince pies, trifle, roast turkey, roast potatoes, bread sauce, stilton and yes, even the sprouts – I do look forward to the traditional Boxing Day turkey curry. Instead of endless turkey sandwiches, a perky pot of leftover turkey in spices and chilli wakes up the palate after the festive feasting.


We Brits love curry so much that it is our number


one takeaway and it’s not just Indian flavours we relish but our travels have made us love the green, red and Massaman curries of Thailand too. Fragrant with lemongrass, coriander, chillies and coconut, Thai curries are quicker to prepare and fresher on the palate with some so hot, they literally make your eyeballs sweat. We so loved our travels round Thailand, Laos and Vietnam, finding out about the food and cooking of each country, we’re now dusting down our passports again and heading off to India to immerse ourselves in the diversity and flavours of the sub-continent. After last year’s Christmas spent in the wind and rain of David’s trek round the south West Coast Path, this year will be spent in a balmy 27C in the name of research for Indian cooking classes at the cooking school.


In the meantime, here is one of our favourite curries to warm the cockles of your heart. It’s one of our own recipes learnt in the spice markets of Thailand. Don’t panic about not being able to get the ingredients – simon in Pepper’s World in Dartmouth’s Duke street has everything you need. Happy Christmas everyone and see you in 2014!


THAI GReeN CHICKeN CuRRY serves 5 – 6 • 10-15 small green Thai chilies • 1 shallot, peeled and finely chopped • 4 cloves garlic, peeled and finely chopped • 2cm piece root ginger, peeled and grated • 1 stalk lemongrass, very finely shredded • 1tsp ground coriander • ½tsp ground cumin • Large handful fresh coriander, roughly chopped • 4 kaffir lime leaves, finely chopped • 3tbsp fish sauce • 1 tsp palm sugar, grated • Juice of 1-2 limes • 1kg boneless chicken thigh, cut into chunks • 1 x 400ml can coconut milk • small handful fresh coriander and mint leaves


Put the chillies, shallot, garlic, ginger, lemongrass, ground coriander and cumin, fish sauce, kaffir lime


1.


Holly & David Jones 01803 752943


www.mannafromdevon.com


by Holly Jones


leaves, fresh coriander and palm sugar into a blender and whizz until smooth. 2. Heat the coconut milk in a pan and add the curry


paste. stir in and bring to the boil. Add the chicken and simmer until cooked. stir in lime juice to taste. 3. Chop the coriander and mint leaves roughly, stir in


and serve.


MARK LOBB FISH & GAME


01803 770743 info@wildfooddevon.co.uk


new Shop in the Dartmouth Market (opens soon)


THE VICTORIA FISH BAR


Welcomes customers new and old with great Fish & Chips plus more Opening Times:


Monday 12 noon - 2.30pm, 5pm - 9pm Tuesday 12 noon - 2.30pm, Wednesday & Thursday


12 noon - 2.30pm, 5pm - 9pm


Friday & Saturday 12 noon - 2.30pm, 5pm - 10pm


Sunday 5.00pm - 8.30pm


25 Victoria Road, Dartmouth OPPOSITE THE MARKET


01803 411101 visit www.bythedart.co.uk - for everything & anything about Dartmouth


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