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Chef Kelly Stretton

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. 

She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.


• 1 tbsp sesame oil

• 1 shallot, finely diced

• 2 garlic cloves

• 2 red chillis

• 1 thumb of ginger

• 1 tbsp tumeric

• 1 tsp lemongrass puree

• 2 - 3 splashes of fish sauce

• 1 tsp shrimp paste

• 1 lime zest

• 2 x 400g cans of coconut milk

• Coriander leaves, to garnish

• Red chillies finely sliced, to garnish

• Lemon wedges, to garnish

• Crushed peanuts


1. To make the Thai curry paste, add all the ingredients to your pestle and mortar and grind into a pulp.

2. Heat your frying pan on a medium/high heat and add the paste to cook. Release and combine all the flavours for a few minutes.

3. Add the coconut milk and stir until all the milk is incorporated. Add the lid to the pan and gently simmer for 30 minutes.

4. Add your choice of vegetables and let simmer for a further 5 minutes to allow the vegetables to soften but retain a nice bite.

5. Cook your choice of protein (rump steak, chicken, tofu or prawns). For this dish I have used rump steak, so season with salt and in a very hot pan seal both sides for 1 minute to 1 ½ minutes and serve on a hot cast iron serving dish.

6. Leave your vegetables and Thai curry sauce in the large pan or transfer to a large casserole dish.

7. Garnish both dishes with the extra coriander leave, chillis and lemon wedges. Leave the crushed peanuts on the side for your guests to add.

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