How to make the most totally awesome spicy Thai stir-fry.
1) buy all your ingredients in Italy (sorry)
1 whole zucchini, cut into large chunks
1/2 very green and tart Granny Smith apple, peeled, sliced into thin wedges
1 large carrot sliced into thin oblongs
couple of handfuls of sliced mushrooms
1 tbs green thai curry paste
blob of tomato paste
juice of 1/2 and orange
tsp chicken powder
mint from the balcony, chopped
dried or fresh chopped basil
Stir fry all the veg in a pan or wok with a little olive oil and a handful of basil until they start to release juices. Mix the curry paste, tomato paste, orange juice, chicken powder and mint in a bowl. When the veg is about 1/2 cooked, pour it on top with just about 1/4 cup of water. Quickly cover with a tightly sealed lid and turn the heat way down, and allow the water to steam the veg for about 6-8 minutes.
If it's too spicy, stir in a tablespoon of plain white Greek yogurt.