Dyspraxic Thai Curry | dyspraxic cooking

On the menu, is the dyspraxic chef’s attempt at a green Thai curry. I say attempt because it is dyspraxic cooking and I did not stick to a traditional recipe and was simply using what was on the shelf.  What did I use I hear you yell at your screen?

The dyspraxic chef’s recipe for green Thai curry

There are many ways in which you can make Thai curry, so please don’t ring the Thai curry police, because I am just making my tea. And after all it is the world of dyspraxic cooking.

What to do: Peel your respective veg and slice your peppers and then get your chickpeas cooking. Boil a pan of water before cooking your veg for 5 minutes. This is where it might get tricky for an adult with dyspraxia, put a frying pan with a little oil and chopped garlic to heat before added the green curry paste and coconut milk. Let that bubble a bit before adding the veg and then let it fry for 5 -10 minutes on a low heat. It might need a bit long but just check that as you go.

Boil the rice noodles and then add those to the pan. mix it all together and let it sit for a minute or two.

The dyspraxic chef Thai curry ingredients: 

• green curry paste
• Chickpeas
• A red and a green pepper
• Carrots
• Potatoes
• Rice noodles
• coconut milk
• a small piece of garlic

Dyspraxic cooking result: 

I’ve made this one before and I should have taken pictures then, haha. As an adult living with dyspraxia, as long as I enjoy cooking and people think it is tasty, then I can sacrifice presentation. It was spicier that expected, my coconut milk to curry paste ratio may have been a bit off, but overall, I was happy with this effort.

Challenges for the dyspraxic chef

For adults living with dyspraxia the hardest bit about cooking can be the timing. There are other practical issues due to fine motor skills but keeping an eye on the time is hard work. It is also a crucial part of cooking. There are other practical issues due to fine motor skills but keeping an eye on the time is hard work. It is also a crucial part of cooking. The peeling is getting easier with practice but I still find it highly stressful to manage all the things at once. I pulled it off this time, just about but it was a fairly simple dish to make. Just a bit of boiling and frying essentially, just had to get the timings right.

I still need to work on presentation, though.

Your’s and hungry,

the dyspraxic chef.