The Colourworks crew is a family of food lovers.
We love eating, cooking, talking about food, dreaming about food and sharing food. On occasion, our love of food clouds our judgement, and we sneak Woolies yoghurts from the communal fridge, or Oatso Easy’s from the kitchen cupboard. Accusing looks and promises of home-baked chocolate crunchies ensue. We compare notes over Masterchef episodes, relish an evening of Come Dine with Me’s and share recipes on a regular basis. It’s a wonder we don’t look like an army of Michelin men.
This Winter, we’re going to be sharing some of our favourite family recipes with you, kicking off with Kate’s Thai Green Curry Soup – spicy, saucy and perfect for chilly nights indoors.
3 tsp Thai green curry paste (we prefer John West for an extra spicy kick)
1 tin coconut milk or coconut cream
A knob of butter
1kg of mixed sweet potato and butternut (pre-chopped packets available at Pick ‘n Pay for your convenience)
1l veg or chicken stock
Coriander to taste
Ready, steady, cook!
1. Chop and fry leeks in butter
2. Add Thai green paste and allow to cook for a few minutes.
3. Add sweet potato, butternut, stock and 1/2 your tin of coconut milk. Cook and allow to reduce.
4. Add water as the soup reduces, and add salt and pepper to taste.
5. When it’s smelling fragrant and cooked right through, add the rest of the coconut milk and liquidise in a food processor or a handheld blender.
Serve with tons of coriander, crusty bread, and Peter’s favourite white wine, Springfield’s Life from Stone Sauvignon Blanc.