We live in interesting times. The economy, on a local & a global scale, is rollercoasting through decidedly uncertain territory. It is a great time to buy stocks though, with many share prices in single figures and interest rates at an all time low.

Personally, it's been quite a hectic week - but I am getting back on track. I wanted to share with you something I made a while back - Thai Green Curry. I visited Koh Chang in Thailand a while back there, and I had this a good few times. Here is my take on it.


-Green Chillis
-Finely Diced Chicken
-Finely Shredded Lemongrass
-Cinnamon Bark
-Star Anise
-Kaffir Leaf
-Galangal (or Ginger)
-Coconut Milk
-Coriander Leaf
-Cumin Seeds
-Groundnut or Sunflower Oil
-Bamboo Shoots
-Green Beans


Here we go! Dry roast the cumin seeds & cinnamon bark in a saucepan over a medium heat until nice and fragrant. De-seed the chillis (or keep the seeds for heat). Put the chillis, garlic, shallots, lemongrass, galangal, coriander leaf, cumin and cinnamon into a mortar and mash into a paste. Then add the oil to a wok and heat up on a medium-low heat. Fry the paste until fragrant and the edges start to bubble and sizzle. Then add a little coconut milk and fry some more. Then turn up the heat and add the chicken. Toss and coat until browned and then add the rest of the coconut milk. Add the bamboo shoots and green beans. Bring to the boil and then turn down to a low heat and leave it simmer for 10-15 minutes. Serve with boiled rice. The curry should take on a subtle green tint. If it's bright luminous green, it's time to call the health inspector.