The Hangry Chef

It's no secret that one of my favourite cuisines is Thai. I love the wonderful flavours and spices used in authentic Thai dishes, but unfortunately it's not something I cook a lot of at home due to the fact that sometimes the sheer amount of ingredients and time that goes into making a yummy meal is a bit daunting. That, and I live in close proximity to about 5 good Thai restaurants. But truth be told, there's nothing more satisfying then cooking your own at home, the wonderful fragrance that wafts throughout the kitchen as you sauté the spices is mouth-watering! This is actually the third satay recipe on my blog (I know, I have a satay addiction!). This recipe is done in traditional Thai style, with marinated chicken skewers and peanut dipping sauce. If you're looking for a quick stir fry recipe, I have one of those here . I also have another satay recipe that contains a fair few extra ingredients and coconut milk (and can go either way as skewers or a stir fry)...

One of my lovely friends brought me a container of this liquid gold when I was convalescing from a recent surgery. It has since become my new favourite soup, and when I was feeling back to myself post-surgery I made myself a slow-cooker full of it, portioned it up into takeaway containers and froze it for quick, easy work lunches. If you don't have a slow-cooker it's just as easy to cook on the stove. You will need... 1 medium-sized kent pumpkin (or butternut if you wish) 4 Tbsp of red curry paste- I always use Ayam as I like the flavour, but you can use whichever brand you prefer 2 tins full-fat coconut cream 1 salt-reduced chicken stock cube (optional, but I think it gives it a bit of an extra flavour. Make sure you use salt-reduced otherwise your soup will be extra salty) washed coriander to serve Method... 1. Peel, deseed and dice the pumpkin. Add to the pre-heated slow cooker or a large heavy-based saucepan. Add the curry paste and stir to coat. Pour over the coc...