Spooky Swampy Green Thai Curry Recipe for Halloween

If you have some guests coming over for Halloween and you want to serve something in the spirit of the celebration, then have I got a recipe for you! There are loads of foods themed for children, but this is a slightly more subtle recipe that takes an old classic and gives it a little tweak to make it suitable for All Hallow’s Eve!

Spooky Green Thai Curry

Spooky Swampy Green Thai Curry Recipe

This recipe makes enough for 10-12 people, when served with rice.

Spooky Green Thai Curry

Ingredients text

  • Vegetable oil for frying
  • 6lb pork shoulder, diced
  • 4 tbsp green Thai curry paste
  • 3 cans light coconut milk (400ml each)
  • 3 cans full fat coconut milk (400ml each)
  • 2 sticks lemongrass
  • 40 dried lime leaves
  • 60ml fish sauce
  • 6 tsp sugar
  • 200g frozen chopped spinach
  • 2tsp green food colouring
  • 1kg frozen broccoli
  • Coriander to garnish
  • Rice to serve

Spooky Green Thai Curry

Method text

  • Fry the pork in batches until browned, and set to one side.
  • With your last batch of pork, add in your curry paste and cook for a minute.
  • Add a splash of water to the pan to bring up any juices stuck to the base.
  • Gradually add in your coconut milk, stirring well to remove lumps.
  • Add in the lime leaves and lemongrass, and return the pork to the pan.
  • Simmer for 30 minutes or until the pork is cooked.
  • Add in the fish sauce and sugar.
  • Add in your spinach and food colouring, then test for seasoning.
  • Now, if you’re making this overnight, allow to cool and place in the fridge, so you can remove excess coconut oil when it has solidified. Or, you can skim the oil from the surface with a ladle.
  • Around 20 minutes before you are ready to serve, add the frozen broccoli, and then cook until piping hot. Alternatively, to keep the broccoli’s colour, parboil, then refresh under cold running water, then run it under boiling water and add to the pan at the last minute.

Spooky Green Thai CurryYou can also read more about other Halloween food from past years here!

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What to do with leftover chicken and turkey: red Thai curry

The best leftover recipes don’t taste like leftovers. This recipe totally exceeded my expectations. I think the secret is poaching the chicken at the end very gently just to warm through. It actually tastes better than the curry I make from raw chicken, as the meat is very soft.
Red Thai curry
Ingredients

  • 1 tbsp vegetable oil
  • 1 inch ginger
  • 2 cloves garlic
  • 1.5 tbsp red Thai curry paste
  • Can of coconut milk
  • 2 lime leaves
  • 1 stick dried lemongrass
  • 1/2 tbsp fish sauce
  • 1/2 tbsp soy sauce
  • 2 tsp sugar
  • Leftover chicken

Method

  • Finely chop the ginger and garlic.
  • Heat the oil in a frying pan and add the garlic and ginger. Fry for a couple of seconds and then add the Thai curry paste.
  • Allow to cook for about a minute, then add the rest of the ingredients except the chicken.
  • Allow to simmer for 20 minutes until the texture is slightly thicker.
  • Dice or shred the chicken, then add to the curry and poach on a simmer for five minutes.
  • Serve with Thai jasmine rice.

Hunger Games: Plum Stew for Katniss – An Alternative!

I loved reading the Hunger Games – I think if you’re a foodie, you’ll really enjoy the descriptions that author Suzanne Collins put into her books. One of the dishes that stands out is the lamb stew that Katniss enjoys so much from the Capitol, and I’ve seen loads of recipes online which replicate it. However, I’m not a huge fan of sweet and savoury mixed together – unless there’s a whole bunch of spice added in! With that in mind, I really wanted to try a tagine version of this, since lamb and prunes is a fairly common combination. But then I was flicking through 50 Great Curries of India by Camellia Panjabi, and found a plum and lamb curry! Now, this is made with fresh plums, not dried, but the flavour is so delicious that I don’t think anyone will be complaining about accuracy! Here is the recipe, which I have adapted slightly to reduce the calories. The original called for more oil, more lamb, and more plums – I think it would be better with less, hence my changes.

This stew is spicy and rich, and the sharp, sour taste of the plums really balances against the savouriness of the lamb. You can eat this with rice, or naan bread if you prefer. I’m planning on serving this at a Hunger Games-themed party I’m having next month, but you don’t really need an excuse to eat this – it’s great, and not too high in calories, either! Just make sure that you go easy on the oil, and that the lamb is very lean and trimmed of all excess fat.
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INGREDIENTS

  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 1 x 1/2 inch ginger, peeled and chopped
  • 3 cloves
  • 4 green cardamoms
  • 1 inch piece cinnamon
  • 3 green chillies, finely chopped
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 2 tsp red chilli powder
  • 500g lean stewing lamb
  • 1 tsp salt
  • 3/4 to 1 cup finely chopped ripe plums with skin on
  • 3 tbsp coriander leaves
  • 225ml lamb stock

METHOD

  • Heat oil in a deep pan and add the onions, frying until they’re golden brown – around 10-15 mins. Add the garlic, ginger, cloves, cardamoms, cinnamon, and green chillies. After one minute, add in the turmeric, coriander and chilli powder, and stir well.
  • Add the lamb to your spiced, aromatic mixture, and fry for five minutes. Then, cover and cook for about 10 minutes, or until the lamb is semi-dry. Stir well to make sure everything is coated and beginning to go golden brown.
  • Add the plums and stir. Follow with 2 tbsp of coriander leaves, and the lamb stock, then simmer on low for 30 minutes.
  • Serve sprinkled with additional coriander, and serve with rice.

You can freeze this recipe, which serves four! The calories work out at 312 per serving.