I am a big fan of East Asian cuisine whether that be convenience sushi, underwhelming looking Vietnamese restaurants or greasy, hate-yourself Chinese takeaway at 2 in the morning. Having said that, I always shy away from making Asian food at home. In my head to make a proper stir-fry or a Vietnamese/ Thai curry I would either have to invest a vast amount of time and money sourcing all types of specialist ingredients, most of which come in bottles large enough to live in and which I would never use again; or give up and get it out of a Blue Dragon sachet, in which case I might as well sack the whole thing in and get a takeaway.
However, this is not always the case. In my search for more varied and interesting vegan and vegetarian dinner ideas I stumbled across a recipe for thai green curry which seemed to mostly use ingredients I already had (here is the original). And, being skint and lazy I decided to make substitutes for anything I didn’t have (eg. palm sugar). The end result was surprisingly easy to make and delicious. This recipe is really versatile so is great for using up any leftover veg and even those slightly more exotic ingredients can be bought fresh from most supermarkets meaning there is very little waste or extra cost.