COOK-ALONG WITH JOHN GREGORY-SMITH

Fancy Thai for dinner? Cook along with chef and food writer John Gregory-Smith as he whips up a coconut curry fry. It’s an easily adaptable recipe so you can use whatever curry paste, veggies and protein you can get, and it’s super quick to make too.

We have listed the ingredients out below as well as the bits of equipment you’ll need, so you just have to play the IGTV video to get the instructions. Do tag @johngs and us @londontheinside in your photos and stories people, we will repost. Be well, cook well.

I N G R E D I E N T S
2 tbsp olive oil
1 onion, finely sliced
200g courgettes or red peppers or aubergines, cut into thin slices
2 cloves garlic, roughly chopped
2 tbsp curry paste – Thai/Indian
400ml coconut milk
Juice of a lime
2 tbsp fish sauce
2 chicken breasts thinly sliced or 1 pack raw king prawns or 1 tin drained chickpeas
A handful of coriander leaves, optional
Rice or noodles to serve

WHAT YOU NEED
Knife
Chopping board
Wok or large frying pan
Small saucepan for rice/noodles

Stay tuned for more Cook-Alongs and if you are a chef or have some serious cooking skills, then drop us an email and we can hook it up.