Like everyone else, I’m a huge Game of Thrones fan – who doesn’t love dragons, dinner and debauchery? Just like with The Hunger Games, it was partially the description of all that delicious food that hooked me in, and I’m obviously not the only one. If you have a passing interest in the food of GoT, you’ll probably have heard of the amazing recipe book A Feast of Ice & Fire, by Chelsea Monroe-Cassel and Sariann Lehrer. They started out with the blog Inn at the Crossroads, which is an equally amazing journey through some of the most intriguing recipes from Westeros and beyond. Many of the recipes are based on originals from Medieval cookery, which weirdly enough I also have an interest in, so this recipe book was a massive must-buy for me!
Tag: grown up
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 Swampy Green Thai Curry Recipe
This recipe makes enough for 10-12 people, when served with rice.
- 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
- 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.
You can also read more about other Halloween food from past years here!