Custard white courgette yellow curry

Ingredients; 1 or 2 custard white courgettes, 5 medium sized potatoes, coconut milk 50 cl, shallots 5, yellow curry paste 50 gr, palm sugar, fish sauce, sunflower oil.

Cut the courgette in big chunks, peel and remove the seeds. Heat a non stick pan add a little oil. Add the courgette and fry until golden brown. Set aside. Partly boil the potatoes and set aside. Heat a wok add oil. Add shopped shallots, fry until soft. Add yellow curry paste and half of the coconut milk. Bring to the boil and cook until oil appears on top.
Add the left over coconut milk bring to the boil. Cut the pre boiled potatoes in half and add. Cook until the potatoes are done, then add the courgette. Make sure everything is cooked and add palm sugar and fish sauce to your taste.

recipes: Shrimp curry with eggplant.

Ingredients: 1 small onion, 2 small eggplants, 2 garlic cloves, sunflower oil, lemongrass 2 stalks, half a lime, ginger about 2 cm, coconut milk 25 cl, 10 big shrimps, fish sauce 2 tbsp, light soy sauce 1tbsp, dark brown sugar 1 tbsp, panang curry paste 3 tbsp, tomato puree 1 tbsp, lime leaves 5

Cut the eggplants into 4 parts and fry in 3 tbsp of sunflower oil until soft and golden brown. Meanwhile cut the onion roughly, slice the ginger and fry in a wok (1 tbsp sunflower oil) for a few minutes. Add the curry paste, coconut milk and tomato puree and bring to the boil. Smash the garlic and lemongrass (to release more taste) and add. Now add lime juice from half a lime, sugar, soy sauce and fish sauce and let it simmer for 5 minutes. Throw in the cleaned shrimp and let them simmer until done. Put out the fire and add the shredded lime leaves. Serve with the eggplant and rice. 2 portions.

recipes: Panang chicken and mushroom

Ingredients; sunflower oil 2 tbsp, coconut milk 0,5 L, garlic 6 small cloves, chicken (breast) 200 gr, fresh ginger 3 cm, panang curry paste 80 gr, lime leaves 5,  onion medium sized 1, mushrooms 300 gr, lemongrass 2 stalks, fish sauce 2 tbsp, lime 1, red chili pepper 2, palm sugar 25 gr

Fry the roughly chopped onion and sliced chili for a few minutes in the oil. Add the panang paste and fry for one more minute before adding the coconut milk. Let it simmer for about 5 minutes (until oil comes on top) and add sliced ginger, garlic (just bash it) , the lemongrass (cut in 3 and bash it) and sugar. Cut the mushrooms in half and add together with the diced chicken. Cook softly until ready and finish of with fish sauce and lime juice. taste and take of the fire before adding the shredded lime leaves. Serve with rice. You use more or less curry paste and chili peppers, this is medium spicy.

For a vegetarian meal you can add mock meat instead of chicken.