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Red Thai Prawn Curry


This is my version of this classic dish.

Hot, sour, sweet and citrus - a totally delicious flavour combination.

The sweet coconut Jasmine rice works brilliantly with the zingy spicy prawns.

I like to scatter over some spicy peanuts to add texture and an additional kick of heat.

A delicious week night or weekend meal, that tastes delicious and can be cooked in no time.

Red Thai Prawn Curry : Another Close Up

Red Thai Prawn Curry : Another Close Up

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Thai Basil Fried Pork


This dish is a firm family favourite - both with the chef and the diners!

It is both quick to make and tastes delicious.

It has all the classic Thai attributes, fragrant, sweet, spicy and salty.

The Thai basil provides the perfect back drop with its delicious aniseed flavour.

This recipe would work equally well with chicken.

I like to serve mine garnished with Spicy hot peanuts. (This is less traditional, as the Thai’s generally do not cook with peanuts anymore, due to them being difficult to keep in a hot environment, and linked to disease coming from a fungus).

Otherwise this would traditionally be served with a fried egg placed on top, similar to Nasi Goreng.

Thai Basil Fried Pork : Close Up

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Crispy Thai Chicken


I came home from work, and had a hankering for something crispy and spicy. I looked in the fridge, and found a pre-made salad, some chicken bits and Red Thai Curry Paste. (Although I would prefer to make my own - sometimes there simply is not the time, nor do I have the ingredients). As such adaptability is the key!!)

I could not think what to make, so I ended up combing up with the Crispy Thai Chicken.

Generally, I try to avoid deep frying food, mainly as I prefer to oven cook it and keep the dish healthier. However, batter is batter - and no amount of oven cooking is going to develop the crispy crunchy texture I so wanted.

This is a very easy recipe - taking no longer than 10 minutes to prepare.

I have to say the result was fantastic - a lovely Thai spice, with mouth watering fresh citrus undertones and delicious crispy chicken.

The salad was served dressed with Thai dipping sauce and a little olive oil and worked brilliantly.

I highly recommend giving this a go!!!


Crispy Thai Chicken : Close Up

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Chicken Thai Green Curry


Hot chilli with a zingy tangy kick - that is how I like my Thai Green Curry.

I prefer to avoid the Western route of throwing lime juice into the curry, and prefer to get that citrus punch from the lemon grass and kaffir lime leaves.

Although not essential, without the Thai Basil, I think the essence of this dish is lost. It really needs that subtle aniseed flavour which is not achieved with the dry equivalent. Thank you Waitrose for stocking it!

I always cut my chicken into large chunks and essentially steam / poach it in the sauce on a low heat. I prefer it this way, as it keeps it moist and tender.

Way better than my local restaurants, and vastly superior to any shop bought paste or curry.

Thai Green Curry : Thai Green Curry


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Thai Green Curry Paste


This recipe comes straight from my cooking notes from Thailand.

Fortunately these days I can purchase everything required to make an authentic tasting dish.

I admit the chillies are wrong - and our shallots do not have the sweetness of the Thai varieties.

This paste lasts yonks - store in an air tight jar, and cover with a little olive oil.

The roasted spices and fresh flavours mean this curry paste is head and shoulders above any shop bought alternative.

Traditionally you would make this with a mortar and pestle - but I prefer to add a little coconut milk and blitz with a hand blender.

Originally served as a
Chicken Thai Green Curry.

Thai Green Curry Paste : Fry when Ready


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Pork Penang Curry and Sticky Jasmine Rice


Penang curry is not quite as well renowned as its counterparts, the Red / Green Thai Curry.

However, in my opinion, is as equally good - if not better. Penang curry is traditionally not a chilli hot curry, instead being fragrant and more subtle. Controversially, I add a tablespoon of Mae Pra Nom chilli paste. Personally, I like a little more, but not crazy amount of heat - and really love the injection of red colour to the finished dish.

The secret to this dish, and the main differentiation is that the coconut milk is fried in the oil to increase the depth of flavour.

This dish needs to be served with the
Sticky Jasmine Rice in order to give it that authentic finish.

The
Thai Spicy Peanuts are delicious, and provide explosions of crunch and sweet/saltiness. Highly recommend.

Penang curry is traditionally a beef curry, cooked over a longer period, using a hard working cut of beef such as shin.

I opted for Pork chump this time round. Being a very lean cut, I kept the chunks large and cooked very gently, to keep the meat moist.

If you wish for a longer and slower cooked version, try and get hold of pork fore leg.

Pork Penang Curry : Garnish with Coriander and Peanuts

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Thai Spicy Peanuts


Spicy, sweet and salty . Thai Spicy Peanuts are a perfect garnish and accompaniment to most Thai dishes and even more so, Thai salads.

The explosion of flavour and crunch of the peanuts provide a wonderful tastebud treat.

The topping works equally well as nibbles; and I can tell you - are incredibly addictive. At first you think they are too spicy, but you just cannot help yourself, coming back for a couple more and a couple more!

Originally served with
Pork Penang Curry.

Thai Spicy Peanuts : Leave to Cool


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Penang Curry Paste


I love Thai / Malaysian Penang Curry.

Penang curry is a milder, drier and more fragrant curry compared to a Red Thai Curry.

I learned how to make this dish whilst in Thailand. Apart from being unwilling to unearth my coriander plant for its roots, all the other ingredients are easy to get hold off locally.

Controversially, I added a tablespoon of Mae Pra Nom chilli paste. This is not authentic at all, but I prefer a little more heat in my curry, and also love the beautiful red hue that the paste injects.

Penang curry paste is traditionally cooked with beef, but works equally well with duck, chicken, seafood.

I originally served this as a
Pork Penang Curry.

If you wish to make the paste in bulk, and use at a later date - then store in a screw cap jar and cover with oil. Will happily sit in the fridge for a week or two.

If you love Thai food, then I strongly recommend you give this a go.

Penang Curry Paste : Finished Dish

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Spicy Thai Leftover Roast Beef Salad


Inevitably, after having Sunday Roast, there is always a little left overs.

With the beef, beautifully medium rare, what better way to serve up a tasty and mouth watering lunch?

Making this took no longer than ten minutes and tasted fantastic.

It is cheap, healthy and incredibly addictive with the chilli kick.

I had it for lunch Monday, Tuesday and Wednesday!

It travels really well, with the flavours developing in the fridge overnight.

A great excuse to make Roast Beef and Yorkshire puddings!
Happy

Spicy Thai Beef Salad

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Spicy Thai Minced Pork


Being Thai New Year, Songkran, it seems only appropriate to recreate another of my favourite dishes.

This is a very typical Bangkok style, Spicy Thai Minced Pork. I have fond memories of eating this numerous times across Thailand. Once in a while it would be so hot only a beer could quench the burn! As with many chilli hot dishes, the more you eat the more you want to have more!

It is a perfect balance of hot, sour, sweet and salty.

It really does take minutes to make. Once you have prepped /the vegetables, it is really just a super quick stir fry.
(There is no reason why you could not use a food processor to finely diced the ingredients first).

The pork freezes exceptionally well, and can be reheated in the microwave.

Being a celebration, I served the pork in lettuce wraps. Keeping it finger food, I also made
Spring Rolls and Sesame Prawn Toast.

A great festive celebration and a taste-bud extravaganza.

Spicy Thai Minced Pork : Thai Banquet


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Asian Inspired Prawn and Rice Noodle Salad


Quick, easy and tasty lunches have become a regular feature from the kitchen.

With no desire to eat additive filled, mayonnaise dripping shop bought sandwiches, it has become an evening ritual to make the next day’s lunch.

This Asian Inspired salad can be prepared in under ten minutes, and is extremely versatile, using whatever is in the fridge.

The dressing can be tweaked to your balance. It is the old classic of sweet, sour, spicy and salty. Play with the ratios of each for your preferred balance.

This will work equally well with left-over roast chicken for instance.

Asian Inspired Salad


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Leftover Chicken and Prawn Tom Yum


Was feeling a little inspired today and wanted to make an authentic Tom Yum. My parents have lived in Thailand for many years, and I like to think that my recipes are pretty close to the real thing. I was lucky enough to help make a Fish Tom Yum on the beach in Hau Hin as a treat for being a regular!

With access to a good Asian greengrocers, such as
Thai Smile, or even a decent supermarket these days, the main stumbling blocks to these recipes have been removed. Sainsbury’s in Chiswick stocks fresh Tamarind, decent Thai Chillies and Kaffir Lime Leaves. The lemongrass, lime leaves, galangal, Thai basil and tamarind freeze really well - I keep them in a freezer bag and pull out when needed (can be prepared frozen with a sharp knife).

There are many ways to make Tom Yum broth, I like to base mine on lemongrass, fish sauce and galangal. This recipe is
HOT - unless you like the real deal I strongly advise you to half the amount of chilli. I had rivers of sweat running down my face - just like when I visit Thailand!

The broth will serve 4, and you can pretty much add what you like. I had some frozen Tiger prawns in the freezer, and used half a roast chicken breast from the weekend roast.

Tom Yum : Finished Dish (Side View)


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Thai Fishcakes with Green Beans


A light delicious fish cake with a zingy sauce. A quick and easy week time meal.
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