Thai green vegetable curry in a hurry

Recipe just a hint at the flavours of the region

I have never been to Southeast Asia. While that might be obvious to some from reading today's recipe, it also shows a generation gap between me and some of the younger chefs in restaurant kitchens today.

When I had a "year off" between school and university (the term "gap year" wasn't known back then), I travelled around France, Italy and even Yugoslavia, learning about the food and culture of those countries. Nowadays many younger chefs, influenced by the food they have eaten on their travels through Thailand, Vietnam and even Laos and Burma, bring ideas from those places back to the UK.